Creamy Chicken and Bacon Casserole

Ingredients:

1 tablespoon vegetable oil 4 chicken breasts Salt and freshly ground black pepper 25g butter 1 large onion, chopped 2 garlic cloves, crushed 200g button mushrooms 150g bacon, chopped 150ml white wine 250ml chicken stock 2 sprigs thyme 10ml cream Rice or mash, to serve Chopped parsley, to garnish

Method:

1 Heat the oil in a large, lidded frying pan or saucepan. 2 Season the four chicken breasts with salt and freshly ground black pepper, and fry them until they are a nice golden-brown colour, then remove them from the pan and set aside.

3 Melt the butter in the pan on a low heat, and add the chopped onion and the crushed garlic. Cook until the onion is soft.

4 Add the mushrooms and the chopped bacon, then raise the heat and let them turn a nice golden colour.

5 Add the white wine, leave it to reduce by half, then pour in the chicken stock and add the thyme sprigs. 6. Slip the chicken breasts you set aside earlier back into the pan, cover it with a lid, and simmer on low heat for 45 minutes.

7 Remove the chicken breasts from the pan and keep them warm. Add the cream to the pan, and reduce the liquid until it becomes a syrupy sauce.

8 Put the chicken breasts back into the pan, and serve the casserole with rice or mash. Garnish with the chopped parsley.