Recipe may contain peanuts, tree nuts, milk, soy and sesame.
Just when you thought you’ve tried all our creamy chicken recipes, along comes this beauty. Use a knife to score the chicken breast to create that hasselback effect. The sauce is a dreamy combination of cream, mushrooms and bacon with rosemary for extra aromatic flavour.
4 (about 220g each) chicken breast fillets
2 tsp olive oil
150g streaky bacon rashers, chopped
200g brown mushrooms, trimmed, halved if large
2 garlic cloves, finely chopped
80ml (1/3 cup) white wine
300ml ctn cream for cooking
3 tsp finely chopped fresh rosemary, plus extra sprigs, to serve
100g (1 cup) mozzarella
6 Method Steps
Step 1Use a sharp knife to make incisions across the top of the chicken(4 (about 220g each) chicken breast fillets) about 2cm apart. Set aside.
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Step 2Heat the butter (20g butter) and oil (2 tsp olive oil) in a large frying pan over high heat until foaming. Season the chicken and add to the pan, scored side down. Cook for 4 minutes or until golden. Turn and cook for a further 4 minutes or until golden. Transfer to a plate and set aside.
Step 3Add the bacon (150g streaky bacon rashers, chopped) to the pan. Cook, stirring occasionally, for 5 minutes or until crisp. Add the mushroom (200g brown mushrooms, trimmed, halved if large) and cook, stirring often, for 3 minutes or until softened. Add the garlic (2 garlic cloves, finely chopped) and cook, stirring, for 1 minute or until aromatic. Pour in the wine (80ml (1/3 cup) white wine) and simmer for 3 minutes or until reduced. Add the cream (300ml ctn cream for cooking) and rosemary (3 tsp finely chopped fresh rosemary, plus extra sprigs, to serve). Simmer for 5 minutes or until the sauce has thickened.
Step 4Meanwhile, preheat the oven to 180/160 fan forced.
Step 5Return the chicken to the pan. Sprinkle the cheese (100g (1 cup) mozzarella) over and around the chicken. Bake for 8 minutes or until the cheese is golden and the chicken is cooked through.
Step 6Sprinkle the chicken with extra rosemary to serve.