About this recipe:A gorgeously rich and creamy dish with chicken breast fillets, fresh mushrooms and bacon. Though the chicken cooks in the oven for up to an hour, the dish requires little preparation and the pan sauce is quick to make. This is especially lovely when balance out with green veg and served with a wild rice blend.
2 tablespoons butter, melted
2 chicken breast fillets, bone in and skin on
1 teaspoon salt
1 clove garlic, crushed
2 slices streaky bacon
35g (1 oz) mushrooms, halved
4 tablespoons double cream
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat oven to 180 C / Gas mark 4.
Pour melted butter into a 23x33cm (9x13 in) baking dish. Add chicken, skin side down; sprinkle with salt and garlic. Turn chicken over, season, and lay bacon slices on top. Sprinkle with mushrooms.
Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.
I decided to use this as a base for a pasta dish. After putting the butter in the oven dish, I sprinkled freshly ground black pepper and a pinch of salt. I also added some herbs. I then followed the original recipe, minus the the salt. Then instead of removing all the ingredients from the roasting dish, I only took out the chicken and bacon. Then in a pan I added the mushrooms and buttery stock from the roasting dish, then added the cream. In the meantime I boiled pasta then mixed this into the creamy sauce (once thickened) until completely covered. I then served it with the bacon chicken on the side. - 16 Mar 2009