Ingredients:
2 skinless chicken breasts
1/4 cup dried porcini mushrooms
25 ounces mixed mushrooms, torn up
1 cup white wine
3 tablespoons butter
1/4 cup fresh thyme
2 cloves garlic, peeled and sliced
Directions:
Using wide tin foil, make your bag by placing 2 pieces on top of each other (about as big as 2 shoeboxes in length), folding 3 sides in and leaving 1 side open.
Preheat the oven to 220C/425 degrees F.
Mix everything together in a bowl including the chicken.
Place in your bag with all the wine juice, making sure you don’t pierce the foil.
Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it onto a roasting tray.
Place the tray on a high heat on the stove top for 1 minute to get the heat going, then bake in the middle of your preheated oven for 25 minutes.
Remove from the oven, place the bag on a big plate, take it to the table and break open the foil.
Servings: 2
Time preparation: 10 min.
Time total: 35 min.