Chicken and Bacon in Mushroom Sauce
Over a year ago
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Ingredients
- 3 chicken breasts cubed
- 4 rashers of smoked back bacon cut into strips
- 200ml milk
- 1 Onion finely chopped
- 1 Clove of Garlic Crushed
- to taste chopped mushrooms
- 295g tin condensed mushroom soup
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Method
-
1
fry the chicken for 5-7 mins
add bacon, onion, garlic and mushrooms and cook for another 5 mins.
Add the soup and then the milk and simmer for 15 mins. Serve with new potatoes and fresh steamed veg.
Alternate idea:- to make a pie substitute the milk for another can of soup and after the top method put into a pie dish and cover with some pastry and cook in the oven (missing out the simmer part of above recipe)
If you are using chicken that is already cooked add this when you add the soup to avoid it from being tough
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