At the moment I’m trying to make quick and easy meals and that is why this chicken dish appealed. I also hate to waste things and I had a pot of cream that needed to be used up from making the chocolate pots, which is why I went for such a creamy sauce. As I don’t cook with cream very often it feels very indulgent. Nothing is wrong with that occasionally, but if you wanted to use less cream, you could use half cream and half chicken stock. And if you wanted more sauce, you could just add a little stock anyway. I had some stock ready to add but there were enough juices from the chicken so I didn’t actually need it. It’s a very easy and tasty dish to make as it cooks in the oven and needs almost no preparation. The bacon flavours the chicken and keeps it moist as it is cooking and as the juices go into the sauce, it also has a lovely bacony flavour. I adapted the recipe from one on All Recipes.
Ingredients – serves 2
2 chicken breasts
2 cloves of garlic
3 rashers of bacon
Handful of mushrooms
100ml double cream
1/2 tsp cornflour
Chicken stock (optional)
How to Make Chicken in Creamy Bacon and Mushroom Sauce
- Oil an ovenproof dish. Lay the chicken breasts in the dish. Cover each one with a rasher of bacon.
Cut the other rasher up and put the pieces around the chicken. Chop the mushrooms in half and also place around the chicken. Peel the garlic cloves but leave whole and place between the chicken breasts. Put in the oven for 30 minutes at approx 200c.
Take out of the oven. Remove the chicken but keep it warm. Add the cream to the pan juices and heat through. If necessary add a little cornflour and stir to thicken it. Optionally add some chicken stock to make more sauce and if you do, you will need the cornflour to stop it being too thin.
Serve with vegetables and potatoes.