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Preparation and Cooking Time: 50 minutes Servings: 4 Non-Standard Cooking Utensils:
Ingredients: 4 skinless chicken breasts 85 g (3 oz) mushrooms 1 large carrot 8 small shallots 250 ml (8 fl. oz) chicken stock (1 chicken cube in boiling water) 1/3 teaspoon dried thyme 2 tablespoons olive oil salt and pepper to taste (approx ˝ teaspoon salt Preparation: Cut the chicken breasts into quarters. Peel and top and tail the shallots. Peel and slice the mushrooms. Lightly peel and slice the carrot. If not using pre-prepared chicken stock, dissolve one chicken stock cube in 250 ml (8 fl. oz) of boiling water. Pre-heat the oven to 220°C / 425°F / Gas Mark 7. Cooking:
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