Season the Chicken with Salt and Pepper, as well as 1 tablespoon Rosemary and 1 tablespoon Thyme
In a large oven proof skillet, heat the Oil – place the Chicken skin side down and fry 5 minutes or until the skin has browned – turn over
Transfer the skillet with the Chicken to the oven and bake 25 – 30 minutes or until cooked through
Remove the Chicken and set aside
Using the same skillet, brown the Mushrooms until golden and just tender
Sprinkle over the Flour and stir through – add the Chicken Stock, Wine, Mustard, remaining Rosemary and Thyme – simmer over medium heat until the sauce has thickened – stir in the Parsley and transfer to a serving dish
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.