Chicken Supreme

I’m not sure where this recipe came from but Marie made it and I’ve “tweaked” it a bit to reduce the amount of cream. She likes it with rice and roaster potatoes (I know!) but it would also be good mixed with penne pasta or tagliattelle.

Ingredients

• Olive Oil
• 1 Small Onion
• 4 Garlic Cloves
• 6 Rashers of Bacon
• 3 Chicken Breasts
• 100ml Chicken Stock
• 300ml Double Cream
• Long Grain Rice

Preparation

• Slice the onion
• Mince the garlic
• Chop the bacon
• Dice the chicken into bite size cubes
• Make your chicken stock
• Make your boiled rice (if using)

Method

1. Fry the onion and garlic over a low heat with a little oil until the onions are soft and golden then remove from the pan and set aside.
2. Turn the heat up and fry the bacon in the same oil until golden then remove from the pan and set aside.
3. Fry the chicken in the same pan until it’s cooked all the way through (add a little more oil if necessary).
4. Add the onion, garlic and bacon back to the pan with the chicken and stir it all together.
5. Add the chicken stock to the pan and bring it up to a gentle simmer.
6. Add the cream and stir well until the chicken is well coated.
7. Heat until the cream is warmed through, bubbling a little, and looks like it’s thickening (you can add more cream if you want to add this point).
8. Serve with rice (or roast potatoes or pasta if you prefer).