Creamy mushroom bacon chicken
The combination of chicken, cream & bacon makes this a lovely tasting meal. Based on a Zürcher Geschnetzeltes meal but with extra bacon.One of my fresh thyme recipes
Servings 4 people
Equipment
- 1 Large frying plan
Ingredients
- 2 Chicken breasts
- 100 g Smoked bacon lardons
- 1 tbsp Fresh Thyme chopped
- 1 tbsp Parsley chopped
- 1 Onion chopped
- 2 cloves Garlic chopped
- 250 g Sliced Mushrooms
- 100 ml White wine
- 1 tbsp Flour
- 250 ml Double cream
- 50 g Butter
- 1 cup Chicken stock
- 1 tsp Lemon zest
Instructions
Prepare the chicken
- Cut the chicken into thin slices & cover them with salt and pepper.
- Add the butter into a heated frying pan and fry the bacon until it’s nice and crispy. Remove and keep warm. Then add chicken slices into the frying pan and fry until brown & cooked
- Remove the chicken from the pan & sprinkle the chopped thyme on top. Keep warm (I just use a bowl and cover it with a small plate)
Prepare the sauce
- Add the chopped onion, garlic and sliced mushrooms into the frying pan and fry until the mushrooms start to shrink..
- Then add the white wine, chicken stock & flour and mix well.
- Add the cream and heat until the sauce thickens and becomes nice & creamy
- Lastly add the lemon zest & salt and pepper to taste
Finalise the creamy mushroom bacon chicken
- Put the chicken & bacon back in the frying pan with the sauce.
- Gently heat & stir well and then put in a serving dish. Lastly cover with the chopped parsley. Serve & enjoy