So as the title suggests this blog post is a delicious creamy chicken recipe, but without all the guilt of making dishes with cream. With the use of a couple of clever tricks, you can make this dish feel so indulgent, but not be worried about the calories being sky high.
I came up with the recipe when we came back from New York, we were tired, cold and jet lagged and wanted a comforting dinner. I used bits and pieces we had in the cupboard and freezer and somehow came up with this little beauty.
As is with most of my recipes it’s so simple, and doesn’t use too many ingredients. Please let me know if any of you decide to make it.
Prep time: 10 minutes
Cooking time: 50 minutes
- 4 rashers of smoked streaky bacon, chopped into 1cm pieces
- 4 Chicken Breasts
- 1 white onion, finely chopped
- 2 garlic cloves, finely chopped
- Any mushrooms of your choosing, I used baby mushrooms, because that’s all we had, chestnut we be good too
- 1 heaped tbsp plain flour
- 200ml chicken stock
- 200ml milk
In a medium sized pan fry your streaky bacon until crisp, then transfer to a plate lined with kitchen paper to absorb any excess oil.
In the same pan, brown your chicken breasts on all sides, and transfer to another plate.
Put the pan back on the heat, and turn down to low. Gently soften the onions and garlic for 5-10 minutes. Then add the mushrooms and allow to cook for 5 minutes.
Add the flour and stir throughly so everything is coated, then pour in the stock and milk. You can then add the chicken back to the pan. Pop the lid on and allow to simmer for 20-30 minutes, or until the chicken is cooked through and the sauce has thickened.
Then finally scatter over the streaky bacon.
Serve with mashed potatoes and seasonal steamed greens.