There’s something about creamy mushrooms and chicken that just works so well together. This sauce is super simple to make, but the flavour tastes like you’ve been slaving over the frying pan for hours: rich, smooth and perfectly seasoned. While this recipe uses chicken, you could also serve it with steak or over roasted vegetables – think eggplant, beans, tomatoes or corn. The chicken and mushroom combo is a real winner though and one that we keep coming back to time and time again. Serve it up for a hearty and comforting dinner and dig in!
1. Place chicken breasts on a large chopping board and cover with a sheet of cling wrap. Pound chicken with a rolling pin to flatten. Season both sides generously with salt and pepper. Heat the frying pan over medium heat, and add olive oil and 1 tablespoon of butter.
2. Place chicken in pan (skin side down if using skin-on breasts), cook for 4 minutes until golden, then flip and cook the other side for another 4 minutes. Transfer chicken to a plate and cover in foil to keep warm.
3. Add another half tablespoon of butter to the pan, and when melted add the onion and bacon. Fry until onion is translucent and bacon is golden, then add mushrooms, garlic and thyme.
4. When mushrooms are golden brown, stir in chicken stock, being sure to scrape up all the brown bits on the bottom of the pan. Bring to a simmer, then stir in the cream.
5. Simmer for a further 5-7 minutes until the sauce has thickened to your desired consistency. Return the chicken to the pan (including any juices), cover, and simmer for a further 5 minutes. If the sauce reduces too far, add another dash of stock or cream. Check the chicken is cooked through, remove from the heat, stir fresh parsley through the sauce and serve with your choice of sides.