Chicken
Bake
What you need
- ½ Cup Pauls Thickened Cream
- ½ Cup Pauls Smarter White
- 4 Skinless Chicken Breasts cut into 3cm Strips
- Salt & Pepper
- 1 Cup Plain Flour
- 7 Tbsp Olive Oil
- 1 Clove of Garlic
- 1 Long Red Chilli, Finely Diced
- 1 Large Brown Onion, Finely Diced
- 4 Rashers of Rindless Shorcut Bacon, cut into 1cm cubes
- 300g Sliced Brown Mushrooms
- 3 Tbsp Butter
- 3 Tbsp Plain Flour
- 1 ½ Cup Chicken Stock
- 1 Tbsp Lemon Juice
How To Make It
- Pre-heat oven to 175 degrees fan-forced.
- Remove any excess fat from chicken and season with salt and pepper. Roll chicken in flour until covered.
- Heat a large frying pan over a medium heat with 3 tablespoons of olive oil and cook chicken in batches (only cook ¾ of the way through). It is important not to overcrowd the pan as this will avoid the possibility of stewing the chicken. Once all of the chicken is cooked, place in a large rectangular baking dish.
- In a large frying pan, add remaining olive oil, garlic, chili and onion and cook until softened. Next, add the bacon and cook until lightly browned. Add mushrooms and cook for a further 3 minutes. Spread evenly over chicken in baking dish.
- In a large frying pan, melt butter and whisk in flour until lightly golden. Add stock and lemon juice and continue whisking until it is incorporated and smooth. Finally, add the cream and milk and one last seasoning of salt and pepper.
- Pour the sauce over the chicken, cover with foil and bake in the oven for 45 minutes. Serve immediately and garnish with parsley.
