This recipe is really quick and easy to whip up, and is bound to impress the family!


Ingredients (serves 4)

  • 400g Ingham's Diced chicken breast
  • 1 Medium Onion, diced
  • 4 pieces Shortcut bacon, diced
  • 250g Button mushrooms, quartered
  • 1/4 cup Plain flour
  • 1 TBS Dijon mustard
  • 1 cup Liquid chicken stock
  • 1/2 cup Thickened cream
  • 2 TBS Chopped parsley
  • Salt & pepper

Method

  1. Heat oil in a large frying pan over medium-high heat. Add chicken, and cook stirring, for 5 minutes or until golden. Set aside
  2. Add onion and bacon to pan and cook for 3 to 4 minutes or until onion has softened.
  3. Add mushroom, cook stirring for 2 minutes or until mushroom has started to soften.
  4. Reduce to low heat, Stir in flour and mustard then gradually stir in stock. Cook for 2 minutes while stirring continually. Return chicken to pan
  5. Add cream, season with salt and pepper and cook - without boiling, for 3 minutes or until heated through. Stir in parsley & serve immediately

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