July 21, 2016

The sweetness of the apple and saltiness of the bacon contrast beautifully in this chicken dish. Serve with your choice of vegies or salad. Serves 4


2 Tbsp oil
1 small apple, cut into 1/2 cm slices
1 Tbsp butter
500g chicken breasts, halved
to taste, salt and pepper
1/2 cup chicken stock
1/3 cup cream
1 tsp dried thyme
2 strips bacon, cooked crisp and crumbled


  1. Heat the oil in a large fry pan. Lightly brown the apple slices in the pan. Remove the apples.
  2. Rub the chicken with salt and pepper.
  3. Add the butter and chicken to the pan and brown the chicken on both sides. Push the chicken to one side or to the edges of the pan. Add the stock, and stir it around to deglaze the pan. Add the cream and herbs and simmer until reduced and shicken is cooked through.
  4. Serves topped with apple slices and sprinkled with bacon bits.
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