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