- 4 chicken breast fillets, butterflied
- bacon strips
- a few pieces of basil
- 1 medium-sized white onion, chopped
- half a bulb of garlic, minced
- 1 – 2 tablespoons flour
- 1 284ml can cream of mushroom
- 3/4 – 1 cup water
- mushrooms of your choice, sliced (I only had canned button so I went with that)
- salt, pepper and thyme
- parsley, chopped for garnish
- kitchen twine (or if you don’t have one, you can use toothpicks)
- On your work surface, season the butterflied breasts with a little salt and pepper.
- Then add a single horizontal layer of bacon strips to cover the breast. Top it with a few basil leaves.
- Carefully roll the fillets starting from one side going to the other (essentially, left to right). Secure it by tying twine near the ends. Season the rolled fillets with salt, pepper and thyme.
- Heat enough oil to cover the bottom of your pan. Make sure the oil is very hot before you add the chicken. Carefully add the chicken, and allow to sear. When one side is already golden brown, sear the other side. At this point, you don’t want to cook the chicken through and through, you just need a beautiful sear.
- When the chicken has been browned enough, remove from pan. In the same pan, add the onions and the garlic and saute.
- Add the flour and stir everything together until you create a light roux (mixture of flour and fat). Cook for about a minute over medium heat, stirring occasionally.
- Add the cream of mushroom and the water. Stir everything together. Bring to a boil and let it simmer. Adjust the taste to your preference. Add the mushrooms and the chicken.
- Cook for about 5 -6 minutes until sauce has reduced slightly. Remove from heat, garnish with parsley and serve with rice or mashed potatoes. Enjoy!
Source: The Hungry Giant
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