Fried chicken, bacon and mushrooms in a creamy sauce. Yummy and full flavoured. This can be a a more grown up meal ( think date night)by using white wine & cream along with the chicken stock or keep it family friendly by just using chicken stock.The choice is yours. Don't be afraid to adjust the recipe to suit you and your families tastes. The step by step picture guide allows you to follow the recipe easily to recreate it at home. Why not give this a try and let us know how you get on in the comments below. We love to hear your thoughts x
Prep:-slice your chicken through the thickest part to make 2 breasts.
Dice the shallots,bacon,garlic and spinach.
Slice the mushrooms
Pat the chicken dry with kitchen roll and season with S&P.
Sieve the flour into a tray and add the chicken turning over till its coated in flour.
Heat the oil on a low/med heat and fry the chicken till golden brown.
Turn the chicken over and continue frying till browned on both side's(10-15mns)
Remove from the pan,drain on kitchen roll and set aside.
Meanwhile add the shallots to the pan and fry till soft(2mns)
Add the mushrooms
Add the garlic
Add the bacon
Stir till everything is combined and fry till the bacon begins to crisp (4-5mns)
Add the chicken stock to deglaze the pan. Turn the heat up and simmer till the stock has reduced by half. (4-5mns)
Lower the heat. Add the cream cheese and stir through.
Return the chicken to the pan,cover and gently simmer for 10-15mns or until the chicken is cooked.
Remove the chicken from the pan and add to your plate,
Meanwhile add the Spinach to your sauce
Stir till combined.
Taste and adjust the seasoning if needed. If your sauce is too thick add some water.
Pour the sauce over the chicken and serve on a bed of wilted spinach with rice on the side or mash potatoes and your favourite veg.
Easy Swaps:-
Cream Cheese for Double Cream.
100ml of Chicken Stock for White wine
Shallots for Onions
Spinach for Parsley.
Ingredients
Directions
Prep:-slice your chicken through the thickest part to make 2 breasts.
Dice the shallots,bacon,garlic and spinach.
Slice the mushrooms
Pat the chicken dry with kitchen roll and season with S&P.
Sieve the flour into a tray and add the chicken turning over till its coated in flour.
Heat the oil on a low/med heat and fry the chicken till golden brown.
Turn the chicken over and continue frying till browned on both side's(10-15mns)
Remove from the pan,drain on kitchen roll and set aside.
Meanwhile add the shallots to the pan and fry till soft(2mns)
Add the mushrooms
Add the garlic
Add the bacon
Stir till everything is combined and fry till the bacon begins to crisp (4-5mns)
Add the chicken stock to deglaze the pan. Turn the heat up and simmer till the stock has reduced by half. (4-5mns)
Lower the heat. Add the cream cheese and stir through.
Return the chicken to the pan,cover and gently simmer for 10-15mns or until the chicken is cooked.
Remove the chicken from the pan and add to your plate,
Meanwhile add the Spinach to your sauce
Stir till combined.
Taste and adjust the seasoning if needed. If your sauce is too thick add some water.
Pour the sauce over the chicken and serve on a bed of wilted spinach with rice on the side or mash potatoes and your favourite veg.
Easy Swaps:-
Cream Cheese for Double Cream.
100ml of Chicken Stock for White wine
Shallots for Onions
Spinach for Parsley.
Looks so good