Creamy Chicken in White Wine Sauce
- 1 tbsp olive oil
- 150g smoked bacon, sliced
- 2 chicken breast fillets, cut into strips
- 1 onion, chopped
- 2 garlic cloves, chopped
- 200g white mushrooms, chopped
- Knob of butter
- Pinch of herbes de Provence
- 250ml single cream
- 250ml dry white wine
- Cooked new potatoes, to serve
- Fry the bacon in a large pot with the oil for 4 mins, then remove from the pan and set aside. Add the chicken to the pan and season well, then brown all over for a few minutes before setting aside with the bacon.
- Add the butter to the pan and cook the onions for 4 mins to soften, then stir in the garlic, herbes de Provence and mushrooms and cook for 4 mins more. Pour in the wine and bring to the boil, then return the bacon and chicken to the pan and stir well. Cook for 4 mins, then stir in the cream and simmer for 10 mins. Season to taste, and serve with new potatoes.
30 mins
2 serving