Try our recipe for chicken supreme, then check out our chicken casserole, chicken chasseur, hunter's chicken, chicken stroganoff and more delicious chicken recipes.


  • 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


  • 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.

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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