Creamy Chicken and Mushroom Gratin with Bacon
- 500g/1 1/2 lbs boneless, skinless chicken breast or thighs
- 250g/2 cups fresh mushrooms
- 140g/5 oz package of bacon
- 60ml/1/4 cup olive oil
- 10g/2 tsp salt and black pepper (1 tsp salt, 1/2 tsp black pepper)
- Potatoes or rice, for serving (optional)
- Haricots verts (French green beans), for serving (optional)
1. Preheat your oven to 375°F (190°C)
2. Take a large skillet and cook the bacon over medium heat until it becomes crispy
3. Once done remove the bacon from the skillet and set it aside
4. In the same skillet add olive oil then sauté the mushrooms until they are tender and lightly browned
5. Add the chicken to the skillet and cook it until it is browned on all sides and fully cooked through
6. Season the chicken and mushrooms with salt and pepper according to your taste
7. In a separate bowl combine the heavy cream and Dijon mustard
8. Place the cooked chicken and mushrooms into a greased 9x13 inch (23x33 cm) baking dish arranging them in a single layer
9. Pour the cream mixture evenly over the top then sprinkle the crispy bacon on top
10. Bake for 20-25 minutes or until the top turns golden brown and the sauce is bubbling
11. Serve hot with steamed green beans or roasted potatoes on the side
- skillet
- baking dish
- oven
- cutting board
- knife
- spoon
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