This classic dish sees chicken breast slathered in a white wine and cream sauce with smoky lardons. It's a flavour-packed dinner for two, ready in just 25 minutes
- Serves: 2 persons
- 2chicken breasts
- 1tbsp olive oil
- 50g smoked bacon lardons
- 2long shallots, finely chopped
- 2garlic cloves, finely chopped
- 150ml white wine
- 100ml double cream
- 1tsp dijon mustard
Step 1Heat the oven to 200C/fan 180C/gas 6. Heat a heavy-bottomed, non-stick frying pan over a medium-high heat. Season the chicken well, then put into the pan, skin-side down. Cook for 5-6 minutes or until the skin is really crisp and golden. Put onto a baking tray, skin-side down, and roast for 10 minutes until cooked through. Move onto a plate, cover loosely and rest for 5-10 minutes.
Step 2Put the oil in the pan you fried the chicken in and add the lardons. Cook for 5 minutes until they are beginning to brown, then tip in the shallots with a pinch of salt, turn the heat to medium and cook for another 5 minutes until softened. Add the garlic and cook for a minute before pouring in the wine and bubbling until reduced by half.
Step 3Pour in the cream, add the mustard and bubble until thick and saucy. Season. Add any resting juices from the chicken and serve the sauce with the breasts.