Chicken breast with a bacon and mushroom cream sauce

Bacon, mushrooms and cream - three ingredients that were made for each other. In this recipe we bring them together as a sauce for tender chicken breast. New potatoes are crushed with butter, and for a hit of green, we throw on a handful of crisp baby kale. For some crunch we sprinkle over crispy sourdough croutons and finally, bring it all together with a drizzle of herb oil, fragrant with the classic British flavours of parsley, tarragon and rosemary. 

Made from

Serves: 4
Prep time: 30 minutes

Cooking time: 30 minutes


  • 4 chicken breasts
  • 75g bacon lardons
  • 75g white mushrooms, sliced
  • 100ml white wine
  • 300ml double cream
  • 6tbsp of parsley, chopped
  • A few slices of sourdough bread, cubed
  • A sprig of sage leaves
  • 200g new potatoes
  • 75g butter
  • 50g baby kale
  • 200ml olive oil
  • 1 bunch of parsley, chopped
  • 4 sprigs of tarragon, leaves
  • 2 sprigs of rosemary, leaves
  • Salt and pepper to season


  1. Blitz the herbs with the oil until well blended. Leave for an hour or two to infuse then pass through a fine mesh sieve.
  2. Sauté the breadcrumbs until crisp in a little oil with the sage and parsley. Drain and set aside.
  3. Cook the kale in a little oil until crisp, season well and set aside.
  4. Sauté the bacon until crisp then add the mushrooms and cook until the liquid evaporates. Add the wine and deglaze the pan.
  5. Season and add the cream and the chopped parsley. Simmer for a few minutes until starting to thicken then add the chicken and simmer gently until cooked. Add a splash of water if the sauce gets too thick.
  6. Cook the new potatoes until soft then crush with the butter. Season.
  7. Divide the chicken between the plates, serve with the sauce and top with the kale.
  8. Drizzle over the herb oil and croutons and serve.

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