Pan-fried chicken with red wine sauce
Preheat the oven to 150°C/300°F/Gas mark 2.
Melt the butter and oil in a pan. Add the chicken breasts and cook in batches over a high heat for 3 minutes on each side or until golden. Remove from the pan, and put in a baking dish in the oven to finish cooking while you make the sauce.
Add the bacon, mushrooms and onions to the frying pan. Cook for 4–5 minutes until golden. Remove from the pan and set aside. Add the brandy, wine, stock and redcurrant jelly. Bring to the boil, and bubble furiously for 15–20 minutes until the sauce is syrupy.
Return the chicken, bacon, mushrooms and onions to the pan. Bring to the boil, season with salt and pepper, and serve hot.