Ingredients

Method

  • Preheat oven to 200°C / 180°C fan-forced. Place flour and paprika onto a large plate. Season. Lightly dust chicken all over.
  • Heat half of the oil in a large, deep frying pan over a medium-high heat. Sear chicken for 8 minutes until brown all over. Transfer to a roasting pan. Cover with foil and roast in oven for 30-35 minutes or until cooked through.
  • Meanwhile; heat remaining oil in same frying pan over a medium-high heat. Add bacon and onions to pan. Cook, stirring for 8 minutes or until golden. Add mushrooms and garlic. Cook for further 8 minutes or until mushrooms are tender. Stir in soup, cream, ½ cup water, stock powder and Dijon until combined. Bring to a simmer. Stir in half a packet of Perfect Italiano Extra Sharp Grated Parmesan to sauce until melted.
  • Return chicken to pan and spoon over sauce. Simmer on medium heat for 7-8 minutes until thickened. Top chicken with remaining Perfect Italiano Extra Sharp Grated Parmesan and a sprinkle of fresh chives. Serve with steamed broccolini.

Tips & Hints:

  • Any type of mushroom or selection of mushrooms can be used for this recipe.
  • This dish can be frozen. Thaw and add extra water on reheating.

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