Creamy Chicken Breast with White Wine and Mushrooms
Creamy Chicken Breast with White Wine and Mushrooms



  • 1 tbsp oil
  • 150g smoked bacon, sliced
  • 2 chicken breasts, skin and bones removed, sliced
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 200g mushrooms
  • Knob of butter
  • Pinch of mixed herbs
  • 250ml each single cream and white wine
  • Fry the bacon in the oil until crisp, then set aside. Season the chicken strips well, then fry for a few mins until golden all over. Set aside with the bacon.
  • Add the butter to the pan and cook the onions with some seasoning for 4 mins. Add the garlic and fry for a minute, then tip in the mushrooms and fry for 4 mins more. Stir in the herbs, pour in the wine and bring to a simmer. Return the bacon and chicken to the pan (along with any resting juices) and cook for 5 mins, then add the cream and simmer for 10 mins more. Serve with some buttered potatoes and your choice of steamed greens.
30 mins
2 serving

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