Summary

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

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Instructions

1. Dice the bacon and set aside.
2. Season the chicken fillets with salt and pepper.
3. 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.
4. Add the peeled onions to the pan and sauté for 3-4 minutes.
5. Add the reserved bacon to the pan.
6. Pour the calvados over the fillets and flambé for 20-30 seconds.
7. Add the sliced leek, thyme, parsley, and mushrooms. Pour in the cider.
8. Simmer over medium heat for 10-15 minutes until the chicken reaches 74 °C / 165 °F internally.
9. Stir in the crème fraîche and simmer over medium heat for 2-3 minutes to reduce slightly.
10. Serve on preheated plates.