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Creamy Chicken Bake
Difficulty
Time
65 mins
Servings
- 1 cup Zymil Thickened Cream
- 1 cup Zymil Low Fat Milk
- 4 skinless chicken breasts cut into 3 cm 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 shortcut bacon, cut into 1 cm cubes
- 300 g sliced brown mushrooms
- 3 tbsp butter
- 3 tbsp plain flour
- 3 cup chicken stock
- 1 tbsp lemon juice
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1. Pre-heat oven to 175 °C fan-forced.
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2. Remove any excess fat from chicken and season with salt and pepper. Roll chicken in flour until covered.
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3. Heat a large frying pan over a medium heat with 3 tablespoons of olive oiland 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 the chicken is cooked, place in a large rectangular baking dish.
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4. 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.
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5. 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.
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6. Pour the sauce over the chicken, cover with foil and bake in the oven for 45 minutes. Serve immediately and garnish with parsley.
