Servings: people
Chicken fillet with leeks and bacon in creamy mushroom sauce
Genuine comfort food on the menu...? Try this absolutely fantastic dish of chicken fillet with leeks, mushrooms, creamy cream sauce, and bacon – yum!
Ingredients
- 500 gram Chicken Fillet
- Butter for frying
- 2 pcs. Shallots
- 250 gram Mushroom white
- 1 pcs. Leek
- 2 cloves Garlic crushed
- 300 gram Cream
- 100 gram Water
- 1 cubes Chicken Broth
- 100 gram Sour Cream
- 2 sprigs Fresh rosemary
- 2.5 gram Dijon Mustard season to taste
- 8 gram Sugar season to taste
- 3 gram Salt
- Pepper a bit
In addition
- 360 gram Rice
- 200 gram Bacon diced
Instructions
- Cut the chicken fillets into slightly smaller pieces (I divided each fillet in 2) and brown them well in butter in a deep pan or pot.
- They do not need to be fully cooked, just seared.
- Remove the chicken pieces from the pan.
- Roughly chop the onions and dice the mushrooms – sauté both in the pan until the onions are soft and the mushrooms have just gained a bit of color.
- Slice the leek and add to the pan, sauté for 2 minutes.
- Now add garlic, cream, water, bouillon cube, crème fraîche, rosemary, dijon, sugar, salt, and pepper.
- Stir everything well together and then add the chicken pieces back into the pan.
- Let the dish simmer for about 25 minutes until the chicken pieces are fully cooked.
- Taste continuously and adjust the flavor with dijon, sugar, salt, pepper, and/or a bit of light vinegar if you think the dish needs some acidity.
- While the chicken simmers, fry the bacon until crispy and cook the rice.
- Serve the whole delight with rice on the bottom and bacon on top.