James Shepherd

Chicken Breast with Bacon

A classy dish if you want to impress someone special. It's the sauce that does it...

Serves 4
4 Chicken Breast, boned and skinned
3 rashers per breast Streaky Bacon
55g (2oz) Mushrooms
1 Leek
1/2 tbsp Parsley, chopped
1/2 Lemon

For sauce:
100ml (1/4 pt) White Wine
1 tbsp Dijon Mustard
100ml (1/4 pt) Double Cream
Salt and Pepper
  1. Slice leek lengthways, blanch in boiling water for 2mins and refresh in cold water.
  2. Finely slice the mushrooms and saute in the oil until softened, 2mins.
  3. Place chicken in a freezer bag and hammer out flat.
  4. Place three strips of bacon out flat on a board and the chicken on top. Layer leek mushrooms, mix of rosmary, parsley, and lemon rind. Season.
  5. Roll breasts up and secure with cocktail sticks, place in 200C oven for 25mins.
  6. Place a saucepan on a high heat, pour in the glass of wine and mustard together. Return to heat, add cream.
  7. Boil until achieves a coating consistency.
  8. Allow the chicken to rest for a few minutes then slice thinly and arrange in a fan with sauce and serve.