Instructions: Rub the lemon quarters over the thigh fillets and coat in the flour.

Heat the oil in a heavy-based saute pan and cook until brown on both sides. Transfer the chicken to a casserole dish.

Add the butter and seasoning to the pan, then flame with the brandy.

Add the garlic, tomatoes and chicken stock.

Simmer, add the mushrooms then pour over the chicken.

Place into a pre-heated oven at 180C for 20 minutes until tender.

Serve with the toast triangles, cheese and chopped parsley, alongside a crisp, green First Choice salad.

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