Poulet Bonne Femme

Ingredients:

• 4 boneless, Skinless chicken breast
• 100 ml white wine
• sea salt
• fresh cracked pepper
• 300 ml chicken stock
• 2 tbsp. Flat leaf parsley
• 12 pearl onions
• 200 gr. Button mushrooms, quartered
• 100 gr. Bacon, diced
• 1 tsp. Thyme, chopped
• 1 bay leaf
• 2 tbsp. Butter
• 2 tbsp. Flour
• Heavy Cream (optional; 50 ml)

Directions:

1. Heat chicken stock in sauce pan.
2. In a deep skillet melt butter, season chicken breast, brown both sides (approx. 2 minutes each side).
3. Remove from the skillet and put aside
4. Add bacon, cook until crispy, add onions, season and sear for 2 minutes. Add mushrooms, saute for 2 minutes.
5. Add white wine, reduce for 2 minutes
6. Add flour, stir.
7. Slowly whisk in hot chicken stock, turn down to medium heat
8. Add bay leaf, and chicken, adjust seasoning if needed. Cover.
9. The chicken should take approx. 15-20 minutes depending on the size of the breasts
10. 2 minutes prior to the chicken been ready add fresh herbs.
11. Heavy cream can be added at the end.