Creamy bacon and mushroom chicken
Drizzle of olive oil
6 rashers of smoked streaky bacon
6 chicken breasts
1 tbsp plain flour
200g mushrooms, roughly chopped
2 cloves of garlic, crushed
Salt and pepper
Fresh parsley, chopped
1 small tub of Yeo Valley Crème Fraîche
Method
Chop the bacon into small slices and fry gently in the olive oil until they have started to go crispy. Now add in the chicken breasts and start to brown.
Once they have browned on both sides add the flour and stir in well, this will help to thicken the sauce.
Now add in the mushrooms and the crushed garlic cloves and stir gently until the mushrooms begin to colour.
Now season with salt, pepper and fresh parsley (to taste) and the add in the Crème Fraîche.
Stir in well and leave to simmer gently with the lid on for around 25-30 minutes or until the chicken is tender
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