Nutrition Facts
Calories
375Kcal
375Kcal
Protein
30.5g
30.5g
Fat
21.7g
21.7g
Carbohydrates
6.8g
6.8g
- 4 boneless chicken breasts, (700g)
- 8 bacon strips
- 2 tbsp olive oil
- 300g baby portobello or button mushrooms, quartered
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 120ml white dry wine
- 120ml marsala
- 1 ½ tbsp tomato paste
- 430ml chicken stock
- ¾ tbsp fresh tarragon, chopped
- 3 tbsp heavy cream
- 1 tsp black pepper
- Salt to taste
STEP 1
Wrap the chicken breasts with bacon strips and season with salt and black pepper. Set aside for later use or place them in the refrigerator.
STEP 2
Place a large pan on medium heat. Add olive oil. Once the oil is hot, place chicken tights skin side down into the pan. Cook for about 3 to 5 minutes until it is golden brown. Flip the chicken and let it cook for three more minutes on the other side. Remove the chicken from the pan and set it aside.
STEP 3
In the same pan, add shallots, minced garlic, and mushrooms. Cook for about 5 minutes until the mushrooms are cooked. Pour in marsala and white wine to deglaze the pan.
STEP 4
Add tomato paste, chopped tarragon, and chicken stock. Bring the mixture to a boil. Add heavy cream and let it simmer for 2 for 3 minutes.
STEP 5
Place the bacon-wrapped chicken breasts, reduce the heat and let it simmer for about 45 minutes.
STEP 6
Once the chicken is cooked and the sauce thickens up, remove the pan from heat. Garnish with freshly chopped parsley and enjoy.
Products used to make this recipe
Swan 3.5L Nordic Slow Cooker
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Swan Retro 5 Piece Pan Set
Comprising 16cm, 18cm and 20cm saucepans and 20cm and 28cm frying pans, this 5-piece pan set lets you easily create a variety of dishes for one person or the whole…
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