Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two
Prep:5 mins
Serves 2
1 tbsp olive oil1 tbsp butter1 small onion, thinly sliced50g smoked bacon lardons1 garlic clove, crushed2 skin-on chicken breasts1 tsp plain flour50ml white wine150ml double cream½ tbsp Dijon mustard½ small bunch of parsley, very finely chopped (optional) mashed potato and steamed green veg, to serve
STEP 1Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.STEP 2Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.STEP 3Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.STEP 4Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.
