I’M going back to the seventies with this dish. Recently, I was throwing out some old recipes which I have had for years, the paper all yellow; some torn beyond recognition, some spattered with whatever sauce I was making at the time. I decided I had to keep some of my all-time favourites and type them up on the computer for posterity.
6 single chicken breasts
2 tablespoons plain flour
1 large onion, finely chopped
6 rashers of bacon cut into strips
125g button mushrooms, sliced
500ml of chicken stock
3 tablespoons of sherry or white wine
Salt and pepper
1 teaspoon of mixed herbs
1 small carton of thick cream
A handful of parsley
- Preheat the oven to 180.
- Lay chicken breasts flat on a board, cut across into strips about ½ inch thick, and toss the chicken in flour.
- Melt half the butter in a pan, add onion and bacon and cook until tender, then add mushrooms. Put onion, bacon and mushrooms into a casserole dish.
- Melt remaining butter and fry the chicken until pale golden brown. Transfer to the casserole dish.
- Stir stock and wine into the pan juices. Bring to the boil stirring. Add salt and pepper and mixed herbs. Pour into the baking dish, stir, and cover with a lid.
- Cook in the oven for 45 minutes. Remove from the oven and stir in the cream. Cover and cook for a further 15 minutes or so.
- Serve with rice and a green salad and a nice bottle of riesling!