CHICKEN WITH MUSHROOMS (serves 2)
1 tbsp olive oil
3 rashers thick cut smoked back bacon, diced
2 large eschalion shallots or 4-5 small shallots, chopped
150g button mushrooms, halved
2 chicken breasts, each cut in half lengthways to create 2 thinner fillets
freshly ground black pepper
250ml warm water, containing 1 low salt chicken stock cube
1 tbsp sherry vinegar
2 tsp Bisto Best chicken gravy granules
1 tbsp fresh parsley, finely chopped
50g frozen peas.
Heat the oil in a deep frying pan, then add the bacon and shallots. Cook over a moderate heat until the shallots are softened, all the liquid has left the bacon and it has begun to turn golden.
Add the button mushrooms and continue to fry, stirring regularly, until the mushrooms have begun to soften.
Remove the bacon, shallots & mushrooms from the pan using a slotted spoon and reserve to keep warm.
Increase the heat under the pan and add the chicken breast fillets and season with sea salt & freshly ground black pepper. Leave them undisturbed to gain a lovely golden colour, then flip them over, season and cook the other side in identical fashion.
Once both sides are deliciously golden, return the bacon, shallots & mushrooms to the pan.
Add the water, stock cube (broken into pieces) and vinegar and stir gently until everything is combined. Bring to a steady simmer and cook for a further 15 or so minutes, turning the chicken half way through.
Once the liquid has reduced by half, remove from the heat and allow to cool slightly then add the gravy granules and stir quickly to prevent them clumping. Return the pan to the heat and cook, stirring, until the sauce has thickened.
Add the fresh parsley and frozen peas and taste the sauce to check the seasoning. Add a little more if necessary. Bring back up to simmering point, turn the chicken once and cook until the peas are tender but have not lost their fresh green colour.
Serve with new potatoes and seasonal vegetables.