4 Free Range Chicken Breasts
4 Rashers of Shortcut Bacon diced
300ml Extra Light Cream
250ml White Wine
1 Tablespoon of Vegeta Chicken Stock Powder
10 Button Mushrooms
1 Large Shallot
Cornflour dissolved in skim milk to thicken
Cracked Pepper and Sea Salt to season
What to do:
Saute the Bacon, Mushrooms and Shallots and then brown the chicken on both sides. Add the Cream and Wine. Sprinkle the Chicken Stock over the top. I cooked it for 4 hours on low, then added the cornflour and cooked on high for half an hour to thicken the sauce. Check with a Meat Thermometer to ensure you don't overcook the Chicken Breast or it will be dry.
Served the steamed Veges and A Cheesy Cauliflour & Kipler Potato Bake.