Another easy one pan chicken dish with simple ingredients. Picture Chicken Shallot with a Pan Cream Sauce as a delightful story unfolding in a pan.
First, chop up some bacon into small pieces and finely chop shallots. Then, sprinkle a bit of salt and pepper on the chicken breasts. At this stage, your doorbell might ring, or it might stay quiet. In a pan with a bit of olive oil, cook the chicken until the skin is very crispy. Remember to use low heat for thick breasts. Add some butter and thyme for extra flavour. When the chicken is almost done, move it aside and cook the bacon until it’s a bit crispy. Take out the chicken and keep it warm.
Now, it’s time for the shallots and garlic to join the party. Cook them until they’re soft. Pour in some white wine and let it cook down. Add homemade chicken stock and let that cook down too. Stir in mustard, cream, salt, and pepper, and let it gently bubble.
Place the chicken on hot plates. Keep cooking the sauce until it’s just right, then pour it around the chicken. It’s like a tasty adventure on your plate, with each bite telling a delicious tale of French cooking magic.