Chicken with Mushrooms and Bacon

This is a really good, simple chicken dish for two that’s fast to make. I reckon from start to finish, you could have this dish on the table in half an hour. The real time saving element comes in the tenderizing of the chicken. Instead of marinating it overnight, you whack the fillets with anything you have laying about (I used my knife sharpener but I think a rolling pin would be better) until they are about 1 cm thick. This not only physically breaks down the chicken keeping it from getting stringy, but it also seriously cuts down on the cooking time.I find it hard to find meals just for two. Sure, technically you can scale any recipe down for two, but often when you consider the time and work involved, it’s not worth making a small batch. In fact, you might as well double it and freeze a portion or use it in something else. Braised beef turns into sandwiches and gets used in omelettes while bolognese gets frozen. While I am all for re-inventing meals into another, sometimes you get bored having beef for the third meal in a row. In my opinion, meals for two need to use simple ingredients, have little preparation, and be quick to cook. This recipe definitely ticks all those boxes. I think it will quickly become a weeknight staple.

Serves 2

  • 2 chicken breasts
  • 2 handfuls mushrooms
  • 2 pieces back bacon or 4 pieces streaky
  • 1 chicken stock cube dissolved in 1/2 cup boiling water
  • 1 onion
  • 3 cloves garlic
  • 1 tbsp olive oil
  • salt
  • pepper
  1. Pour the olive oil into a frying pan that is large enough to fit both chicken breasts and place it over high heat.
  2. While the pan is heating, place the chicken breasts between two large pieces of plastic wrap.
  3. Use a meat tenderizer, a rolling pin, or (if you’re like me) a knife sharpener to bang the chicken until each breast is a 1 cm thick.
  4. Place the chicken in the hot frying pan to brown.
  5. Leave the chicken until one side is nice and brown then set aside. If you try to brown both sides, you will end up overcooking the chicken.
  6. Turn the heat down to medium.
  7. As the frying pan cools, finely chop the onion and garlic.
  8. Dice the bacon and add to the frying pan. Allow to cook until the bacon is almost done.
  9. Add the onion and garlic. The bacon should give off enough fat to cook the onions, but use a touch more oil if necessary.
  10. Slice the mushrooms, add to the pan and give everything a good mix.
  11. Allow to cook until the onions are translucent.
  12. While the onions are cooking, dissolve the chicken stock in half a cup of boiling water.
  13. Once the onions are cooked, place the chicken browned side up on top of the veggies.
  14. Pour the stock over the chicken.
  15. Turn the heat back up to high and allow to bubble away for about 10 minutes until the sauce has thickened and the chicken has cooked.
  16. Enjoy :)
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