CHICKEN AUVERGNE

Preparation Method :

• Soak the mushrooms in the wine. Dust the chicken breasts with the flour. In a large frying pan (skillet), heat the butter and 1 tablespoon of the oil and brown the chicken on each side.
• Heat the sherry and pour over the chicken. Cover the pan, reduce the heat and cook very slowly for about 25 minutes, or until the chicken is tender.
• Meanwhile cut the aubergine (eggplant) in slices, sprinkle with salt and leave for 30 minutes. Rinse the slices, dry well and fry until golden in the remaining oil.
• Season the chicken with salt and pepper to taste, remove and keep warm. Do not rinse out the pan - keep it for the gravy.
• Arrange the aubergine (eggplant) slices on a heated serving dish and keep warm. Thickly slice the tomatoes and sauté in the same pan, slip off and discard the skins.
• Arrange the tomatoes over the aubergine (eggplant). Place the chicken on top. Keep warm.
• Place the soaked mushrooms and the wine in the reserved pan and bring to the boil, stirring the brown bits from the bottom.
• Swirl in a little butter, taste for seasoning, and spoon over the chicken.
• Serve with Herby New Potatoes.