Total Time
1hr
Prep 30 mins
Cook 30 mins

Ingredients Nutrition

Directions

  1. Melt the butter in a pan and sauté onion until softened, add the mushrooms and cook for 2 minutes.
  2. Stir in the cooked veggies, season to taste with salt and pepper, add the chervil.
  3. With a sharp knife, cut a lengthways pocket in each of the chicken breasts, pat chicken breasts dry with paper towels.
  4. Fill pocket with the prepared veggie mix.
  5. Wrap 1 bacon slice spiral like around with bacon end ending on same side each breasts.
  6. Place on a baking tray bacon end side down and bake, 350 degrees F for 15-20 minutes, until chicken tests done.
  7. Make sauce while chicken is baking.
  8. Melt the butter in a pan and sauté the shallots, add the stock, wine and mushrooms and boil rapidly to reduce by three-quarters.
  9. Add the cream and cook for 2 minutes to allow the sauce to thicken slightly.
  10. The sauce should have a thin coating consistency.
  11. Season to taste with salt and pepper.
  12. To serve place breasts on serving plates, pour sauce over each.

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