Chicken supreme

Recipe with 12 ingredients.

Servings: 2

Total time: 45 minutes

Ingredients

• 1 teaspoon plain flour
• 50 gram smoked bacon lardons
• 2 skin-on chicken breasts
• 1 tablespoon olive oil
• mashed potato and steamed green veg, to serve
• 50 millilitre white wine
• 0.5 small bunch of parsley very finely chopped (optional)
• 1 tablespoon butter
• 150 millilitre double cream
• 1 garlic clove crushed
• 0.5 tablespoon Dijon mustard
• 1 small onion thinly sliced

Method

1. Heat 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.
2. Heat 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.
3. Add 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.
4. Stir 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.