Lunch on Chicken with Oyster, comes with Mushroom and Creme Fraiche !
Ingredients :-
- 125 g (4 oz) smoked streaky bacon rashers ( rinded and cut into strips )
- 15 g (1 oz) butter
- 300 ml CA pint) dry white wine
- 6 large skinless chicken breasts
- 1 tablespoon plain flour
- 75 ml (3 fl oz) half-fat crème fraiche ( plus extra to serve )
- 175 g (6 oz) oyster mushrooms, thinly sliced ( plus extra to garnish )
- 1 garlic clove ( crushed )
- 1/2 teaspoon chopped rosemary
- rosemary sprigs ( to garnish )
- salt and pepper
Serving Information:-
- Serve for 6 pax
- Preparation time: about 20 minutes.
- Cooking time: about 40 minutes.
Dietary Information :-
- kcal 310
- kJ 1296
- protein 33 g
- fat 15 g
- CHO 4 g
Meal Preparation Processes
- Fry the strips of bacon gently in a large flameproof casserole, stirring, for about 5 minutes until the fat runs.
- Add the butter and, when it has melted, add the chicken and sauté over a moderate heat for about 5 minutes until golden on all sides.
- Sprinkle in the flour and turn the chicken to cover all over.
- Gradually stir in the wine and bring to the boil, stirring.
- Add the mushrooms, garlic, crème fraiche, rosemary and plenty of pepper.
- Stir well, then cover the casserole and simmer gently for 25 minutes or until the chicken is tender when pierced with a skewer or fork ( remember turning and basting it frequently ).
- Taste the sauce for seasoning.
*Serve each chicken breast sliced and garnished with a sprig of rosemary, an oyster mushroom and some creme fraiche. You’ll simply love the meal !
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