Chicken with Mushrooms and Cream Fraiche is a delicate oyster mushrooms are excellent for making sauces. 

Serves: 6 

Preparation: 20 mins 

Cooking: about 40 mins

Ingredients

bacon 125 g (4 oz)

butter IS g (I tablespoon)

boneless, skinless chicken breasts 6 large

all-purpose flour I tablespoon

dry white wine 300 ml ( 1 cup)

oyster mushrooms 175 g ( 3/4 cup), thinly

sliced, plus extra to garnish

garlic clove I, crushed

crème fraîche 75 ml (3 fl oz), plus extra to

serve

chopped rosemary 4 teaspoon

salt and pepper

rosemary sprigs to garnish

Method 

Fry the bacon gently in a large flameproof casserole dish, stirring, for about 5 minutes until the fat runs. 

Add the butter and sauté the chicken for about 5 minutes until golden.

Sprinkle ¡n the flour and turn the chicken to cover all over. Gradually stir in the wine and bring to a boil, stirring.

Add the mushrooms, garlic, crème fraîche, rosemary, salt and lots of pepper and stir well.

Cover and simmer gently for 25 minutes or until the chicken is tender.

Slice the chicken and garnish with rosemary sprigs and more crème fraîche.