10 strips streaky bacon, chopped
4 chicken breasts (I butterflied mine to allow for quick cooking)
250g mushrooms, quartered
3 garlic cloves, thinly sliced
1 teaspoon fresh thyme leaves
juice of ½ lemon
1 cup cream
½ cup chicken stock
salt & pepper to taste
Instructions
Full recipe from : yummly.co
Brown the bacon in a large skillet/deep pan. Remove and set aside. Pour off half of the bacon fat.
Place the pan back on the heat and brown the chicken breasts on both sides. Remove and set aside.
Fry the mushrooms and garlic until fragrant then add the thyme, lemon juice, chicken stock and cream. Allow to come to a simmer then add the bacon and chicken back to the pan and cover.
Allow to simmer for 8-10 minutes or until the chicken is cooked through and the sauce has reduced.
Season to taste and serve.
