Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 6 large chicken breast fillet (s)
- 1 slice (s) bacon (smoked bacon), thick
- 15 small onion (s)
- 10 ml calvados
- 20 ml cider
- 1 bunch parsley, chopped
- thyme
- 1 leek
- 1 small Can (s) mushrooms
- 100 g butter
- 0.5 ½ cup crème fraîche
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Dice the bacon and set aside.
- Season the chicken fillets with salt and pepper.
- Heat the butter in a large pan over medium-high heat. Add the chicken fillets and cook for 4-5 minutes on each side until golden brown.
- Add the peeled onions to the pan and sauté for 3-4 minutes.
- Add the reserved bacon to the pan.
- Pour the calvados over the fillets and flambé for 20-30 seconds.
- Add the sliced leek, thyme, parsley, and mushrooms. Pour in the cider.
- Simmer over medium heat for 10-15 minutes until the chicken reaches 74 °C / 165 °F internally.
- Stir in the crème fraîche and simmer over medium heat for 2-3 minutes to reduce slightly.
- Serve on preheated plates.
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