Chicken Breast with Creamy Bacon Mushroom Sauce

Serves 2

Time 1 hour

Ingredients

2 chicken breast

¼ cup extra virgin olive oil

Salt and pepper

100g butter

500g mushrooms, sliced

250g bacon, diced

1 onion, diced

3 cloves garlic, diced

1 bunch thyme

1 bunch oregano 

50ml brandy

100ml white wine

½ cup chicken stock

1 cup heavy cream

1 bunch of parsley, finely chopped

Method

In a pan, heat bacon, onion, and garlic with butter for 2-3 minutes or until bacon starts crisp up and onion turns transparent. Add the mushrooms and season with salt and pepper. Add the thyme and oregano then stir around.

Meanwhile, season the chicken with salt and pepper. Heat a pan on medium-high heat and place the breasts in with the skin side down. drizzle with olive oil. Cook for 1-2 minutes until the skin turns golden brown and crispy. 

Deglaze the breasts with brandy and white wine for 30 seconds to 1 minute until the liquid is slightly reduced.

Add the chicken breast and wine liquid to the mushroom mixture, then add stock and cream. 

Turn it to low heat, place the lid on and cook for 20-25 minutes.

Turn the heat off and stir in fresh parsley.