Name: Chicken supreme
Total time: 25 min
Yield: 2
Ingredients: 2 chicken breasts; 1 tbsp olive oil; 50g smoked bacon lardons; 2 long shallots finely chopped; 2 garlic cloves finely chopped; 150ml white wine; 100ml double cream; 1 tsp dijon mustard

A plate filled with a chicken breast covered in a creamy sauce with a knife and fork and glass of water on a blue cloth with a beige stone background

2 chicken breasts
1 tbsp olive oil
50g smoked bacon lardons
2 long shallots
finely chopped
2 garlic cloves
finely chopped
150ml white wine
100ml double cream
1 tsp dijon mustard

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Heat a heavy-bottomed, non-stick frying pan over a medium-high heat. Season the chicken well, then put into the pan, skin-side down. Cook for 5-6 minutes or until the skin is really crisp and golden. Put onto a baking tray, skin-side down, and roast for 10 minutes until cooked through. Move onto a plate, cover loosely and rest for 5-10 minutes.
step 2
Put the oil in the pan you fried the chicken in and add the lardons. Cook for 5 minutes until they are beginning to brown, then tip in the shallots with a pinch of salt, turn the heat to medium and cook for another 5 minutes until softened. Add the garlic and cook for a minute before pouring in the wine and bubbling until reduced by half.
step 3
Pour in the cream, add the mustard and bubble until thick and saucy. Season. Add any resting juices from the chicken and serve the sauce with the breasts.