Creamy Bacon & Mushroom Chicken

Chicken breasts gently simmered with smoked bacon, mushrooms and crème fraiche. Best served with steamed basmati rice and some crunchy bread to soak up all the fantastically creamy sauce.

  • 45 mins
  • Serves 6
  • Beginner


Drizzle of olive oil

6 rashers of smoked streaky bacon

6 chicken breasts

1 tbsp plain flour

200g mushrooms, roughly chopped

2 cloves of garlic, crushed

Salt and pepper

Fresh parsley, chopped

1 small tub of Yeo Valley Crème Fraîche


  1. Chop the bacon into small slices and fry gently in the olive oil until they have started to go crispy. Now add in the chicken breasts and start to brown.
  2. Once they have browned on both sides add the flour and stir in well, this will help to thicken the sauce.
  3. Now add in the mushrooms and the crushed garlic cloves and stir gently until the mushrooms begin to colour.
  4. Now season with salt, pepper and fresh parsley (to taste) and the add in the Crème Fraîche.
  5. Stir in well and leave to simmer gently with the lid on for around 25-30 minutes or until the chicken is tender.
  6. Serve with basmati rice and crunchy bread. For a low fat version use Yeo Valley 0% Fat Natural yogurt, instead of the Crème Fraîche.

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