Necessary utensils
A large skillet or sauté pan
A wooden spatula
A cutting board
A sharp knife
A tablespoon and a measuring cup
See also Chicken Bacon Ranch Pinwheels Recipe
Preparation steps
1. Prepare the chicken
Start by seasoning the chicken fillets with salt, pepper, and paprika. In a large skillet, heat the olive oil over medium-high heat. Brown the fillets on each side for 5 to 6 minutes, until cooked through. Remove them from the skillet and set aside on a plate covered with aluminum foil to retain heat.
2. Cook the bacon
In the same pan, add the bacon strips. Sauté until crisp, about 4 to 5 minutes. Drain off excess fat if necessary, leaving about a tablespoon in the pan to cook the mushrooms.
3. Brown the mushrooms and herbs
Add the butter to the pan with the bacon. Once melted, add the sliced onions and mushrooms. Cook over medium heat for about 5 to 7 minutes, until golden brown and the water from the mushrooms has evaporated. Add the minced garlic at the end of cooking and cook for another minute.
See also Cabbage Fat-Burning Soup
4. Prepare the creamy sauce
Pour the chicken stock into the pan to deglaze, scraping up any browned bits. Then add the heavy cream, Dijon mustard, and grated Parmesan cheese. Mix well and simmer over low heat for 4 to 5 minutes, until the sauce thickens slightly.
5. Return the chicken to the sauce
Return the chicken fillets to the pan with the sauce. Simmer, covered, for 5 to 10 minutes over low heat, basting them with the sauce regularly. Sprinkle with parsley or thyme just before serving.
Chef’s Tips
Use fresh mushrooms for best texture and flavor. Canned mushrooms may make the sauce too thin.
For a lighter version , you can replace the whole cream with light cream or soy cream.
Add a splash of dry white wine (about 5 cl) along with the chicken stock for more depth to the sauce.
Cheese variation : A little grated blue cheese or Gruyère will add character to your sauce.
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