Juicy creamy bacon and mushroom chicken breasts is a great one-pot recipe. This recipe is perfect for an easy meal served with crusty bread to mop up the sauce.
4chicken breastsI butterflied mine to allow for quick cooking
250gmushroomsquartered
3garlic clovesthinly sliced
1teaspoonfresh thyme leaves
juice of ½ lemon
1cupcream
½cupchicken stock
salt & pepper to taste
Instructions
Brown the bacon in a large skillet/deep pan. Remove and set aside. Pour off half of the bacon fat.
Place the pan back on the heat and brown the chicken breasts on both sides. Remove and set aside.
Fry the mushrooms and garlic until fragrant then add the thyme, lemon juice, chicken stock and cream. Allow to come to a simmer then add the bacon and chicken back to the pan and cover.
Allow to simmer for 8-10 minutes or until the chicken is cooked through and the sauce has reduced.