Creamy chicken and mushrooms
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- Abigail Donnelly
- 2
- Easy
- Carb Conscious
- 15 minutes
- 20 minutes
- Dornier Chenin Blanc
Ingredients
- 150 g portabellini mushrooms
- 5 baby leeks
- 1 T butter
- 3 T olive oil
- 4 rashers streaky bacon
- 2 chicken breasts, sliced
- 250 ml cream
- 125 ml dry white wine
- 2 sprigs of fresh thyme
Cooking Instructions
In a pan over a medium heat, fry the mushrooms and baby leeks in the butter and1 T oil (using both butter and oil prevents the butter from burning).
Remove from the heat and keep warm.
Fry the bacon in 1 T oil until crips (start with a cold pan to ensure crispiness), then set aside with the mushrooms.
In the same pan, fry the chicken breasts in 1 T olive oil for 3 minutes, or until just cooked.
Add the mushrooms, leeks, bacon, cream and hite wine and fresh thyme sprigs to the pan.
Bring to the boil, season and cook until the chicken is cooked through, but still succulent. This should take no longer than a few minutes. If you cook it too long, the chicken will be tough.
Serve with mashed potatoes or steamed brown basmati rice.
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