Bacon and Mushroom Chicken in Garlic Cream Sauce
Ingredients:
4-6 Boneless, Skinless Chicken Breasts
All-Purpose Seasoning
3-4 Cloves of Garlic, minced or finely diced
6 Rashers of Bacon, or Bacon Shortcuts
About 6 large Mushrooms, thinly sliced
600mls Thickened Cream (Do Not Use Reduced Fat Cream, or it won’t thicken)
Directions:
Preheat your oven to 180C.
Trim chicken breasts and lay side-by-side in a baking dish.
Sprinkle lightly with All-Purpose Seasoning, then sprinkle on your garlic.
I was actually out of All-Purpose Seasoning this week, and substituted Cajun Seasoning, and it was great, so improvise if you need to.
Lay bacon on top of the chicken and top with sliced mushrooms. I usually lay them in a fancy line down each chicken breast, but you can just sprinkle them all over the place if you like.
At this stage you can cover the pan with glad-wrap and place it in the fridge for later, or you can pour the cream over the top of the chicken breasts and place it in the oven for 20-30 minutes, or until the chicken breasts are cooked through. I usually slice one open at the thickest end to be sure it is cooked. You can disguise the cut with your bacon.
Now, I don’t know if cream just isn’t what it used to be, or if some chicken breasts are full of water, but lately I find the sauce is too runny when it comes out of the oven, so I drain the sauce into a saucepan and cover the chicken with foil while I place the saucepan on the stove, bring the sauce to the boil, reduce the heat and let the sauce bubble away and thicken as it reduces while I serve up the rest of the meal. Then I just pour the sauce over each chicken breast and serve the meal.
Hope you like my little creation.
Note: I have listed 600mls of cream, but obviously, if you are only using 4 chicken breasts you will not need to use the whole 600ml bottle. I usually only use the whole bottle when I am cooking 8 chicken breasts, and about 3/4 of the bottle for 6 chicken breasts. Unless of course you love your cream sauces, in which case, I say go for it!
Great served with rice to soak up all of that great sauce.