Some recipes don’t need a long introduction, nor do they need much fanfare. They’re just lovely, solid recipes that you can turn to when you just want something tasty for dinner. This Chicken with Creamy Bacon sauce is a perfect example.
There’s nothing flashy going on here, but the end result is something that you’ll come back to time and again. I know that I certainly do and you can hardly blame me. What’s not to love about the combination of tender, moist chicken and salty bacon? It’s a flavour match made in heaven and it’s no surprise that you see the two together on menus all the time.
Here they’re turned into a slightly richer dinner thanks to a little splash of cream. This reduces down to a lovely sauce that clings to every mouthful you take. It also means that this is perfect when served with a generous helping of mashed potato, turning it into a big old plate of comfort food in one simple step.
Chicken with Creamy Bacon Sauce
- 2 Skinless Chicken Breast Fillets
- ¼ tsp Garlic Granules
- ¼ tsp Cayenne Pepper
- ½ tsp Onion Granules
- ½ tsp Sea Salt
- ½ tsp Freshly Ground Black Pepper
- 1 tbsp Olive Oil
- 4 rashers Bacon
- 2 Spring Onions chopped
- 200 ml Chicken stock
- 4 tbsp Double Cream
- Put the chicken breasts between two sheets of cling film and bash with a rolling pin, or meat tenderiser, until less than 1cm in thickness. Mix together the garlic powder, onion powder, cayenne pepper, salt and black pepper, then use it to season the chicken. Put to one side until needed.
- Heat olive oil in a large frying pan on medium heat. Add the bacon rashers and fry for 5-10 minutes, turning regularly, until crisp and golden. When cooked remove from the pan and drain on some kitchen paper, leaving the oil and bacon fat behind.
- Add the chicken to the pan and cook for 5 minutes on each side, until golden and crisp on the edges. Remove from the pan and keep warm.
- Cut the bacon into small pieces and return to the pan, along with the sliced spring onion. Turn the heat up and sauté for a minute or so, then add the chicken stock to deglaze the pan. Allow to reduce for a minute or two, then add the double cream and stir through the thickened stock to create a rich sauce.
- Return the chicken to the pan and simmer for a further 5 minutes until the chicken is cooked through. Serve the chicken with the sauce, bacon and spring onions spooned over the top.
|Estimated Values per Serving|
|of which Saturates||1||g|
|of which Sugars||2||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|