Friday, 16 August 2013

Recipe CV - Chicken Breast in Creamy Bacon and Mushroom Sauce

Sorry for the recent lack of posts - I've had quite a lot to do recently renovating the house, painting and whatnot, and then there's the little matter of work. But now I have a dry run through to October, so I hope to pick up a little more momentum...

This recipe is so easy and a real crowd pleaser, going really well alongside the rocket salad recipe of last time. I bought a metallic frying pan last year specifically for meats. One of those that gets rustier the longer you use them. They cook meat really well and I couldn't ever imagine not using one for this type of dinner. 

2 to 4 chicken breasts
Some thinly diced bacon
An onion
Some sliced mushrooms
Some cream
Some black peppercorns
Some Italian pasta or Greek krithiraki, potatoes or rice
*no salt!!!

Slice the chicken breast exactly as you like it. I prefer large pieces for this, but there is something to be said for fork-sized pieces. Fry the chicken breast in a little olive oil. Keep turning and pressing all the time. Season the chicken with some of the pepper. Add the bacon and onions for about five minutes before transferring them to their own pan.

Add the mushrooms and a little more pepper. After some time you will need to add the cream. Do you want to reduce the sauce? Put it in early. Do you want to have a lot of cream? Put it in 5-10 minutes before serving.

In the meantime, boil the pasta, and keep turning the chicken!!
To present, this is the perfect recipe to think about ways of making the dish attractive and appetising. I like to serve the sauce in a round mini-bowl on the plate, so people can make up their minds where to pour it. Some like it on their meat, some on their side dishes, me all over...

The sauce is salty enough, so don't worry about that. It is just the base - do some experimenting: you could also add ground or whole green peppercorns, white wine or so many other things to it.

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