Chicken with Sun-dried Tomatoes
Everyone knows that chicken and bacon go together like hand in glove... Add in a bit of double cream and a few sundried tomatoes, and you take things up a notch, turning a simple supper into a dinner party meal with next to no effort.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 1 tbsp Garlic Oil
- 1 large Echalion Shallot, peeled and chopped
- 2 rashers Back Bacon, cut into 0.5cm wide strips
- 50 ml Dry Vermouth (or White Wine)
- 1 tsp Dried Mixed Herbs (or fresh herbs of your choice)
- 2 tsp Cornflour
- 200 ml Chicken Stock
- 75 g Sundried Tomatoes, drained and coarsely chopped
- 2 Chicken Breast Fillets, approx 150g each
- 2 tbsp Double Cream
Heat the garlic oil in a sauté pan over a medium heat then add the chopped shallots. Cook until translucent and tender, then add in the bacon and cook through.
Meanwhile heat a small amount of oil in a separate pan then brown the chicken breasts for a few minutes on each side and put to one side.
When the bacon is cooked turn up the heat then pour in the Vermouth (or wine) to deglaze the pan. When the liquid has cooked down a little add in the stock and the herbs and stir well. Put the chicken breasts on top of the onion and stock mixture, turn the heat down and cover. Cook for around 15-20 minutes until the chicken is cooked through, though do baste regularly with the sauce mixture during cooking.
When the chicken is cooked remove from the pan and put to one side, covering it to keep warm. Mix the cornflour with a small amount of cold water, making sure it's dissolved, then add to the sauce and cook through for a few minutes to thicken, then add in the Double Cream to add extra richness.
Return the chicken to the pan, coating it well with the sauce, before serving.