Ingredients

• 2 chicken breasts skin on
• 2 bacon rashers
• 2 small shallots
• 8 white mushrooms
• 2 garlic cloves
• 1 handful of flat parsley leaves
• 2 cups chicken stock (unsalted) If salted only use 1 cup and do not season sauce.
• 1 cup white wine
• ¾ heavy cream (thickened cream)
• Drizzle of olive oil
• Flour to coat chicken
• Salt and pepper

Steps

• Step 1

  Prepare your ingredients – Remove any rind from bacon slices and chop into thin lardons. Peel and finely chop the shallots. Slice the mushrooms. Keep ingredients aside.

• Step 2

  Season the chicken breasts with salt and pepper. Both sides. Add a little flour to a plate and coat the each chicken breast in the flour, each side. Dust off any excess.

• Step 3

  Place a frying pan on low to medium heat, add enough olive oil to almost cover the bottom of pan. Place the chicken breasts skin side down. Cook until nice and brown. Cook gently and turn over once brown. Remove from frying pan and set aside on a plate or container in a warm spot.

• Step 4

  To the same pan, add more oil if too dry then the mushrooms, bacon, shallots and minced garlic cloves. Deglaze with the white wine and keep reducing. Once the wine is almost evaporated, add the chicken stock and reduce by half. Add the cream, salt and pepper and bring to a gentle simmer. Return the chicken breasts to the pan skin side up. Simmer very gently for approx 10 minutes.

• Step 5

  Chop the parsley finely and set aside.

• Step 6

  Place the chicken breasts on the hot serving plates. Continue to reduce the sauce until it has the desired thickness, add the chopped parsley, mix well and then pour over chicken breasts.

Little Tips

See my how to videos for "How to turn mushrooms".

Serve with pasta or rice.