Creamy mushroom bacon chicken
The recipe for creamy mushroom bacon chicken is based on a chicken Geschnetzeltes meal I had in Zurich many years ago.
- Not very difficult to make
- Bacon & chicken make a lovely combination
- Full of flavour and nice & filling
When I was a student as part of ‘growing up’ I went on an interrail journey covering most of Europe.
One of my great memories was the creamy mushroom chicken Geschnetzeltes meal. The recipe below is based on this, although I’ve added the bacon to give it a bit more texture difference. (& an extra lovely flavour)
How to make creamy mushroom bacon chicken
Ingredients:
- 2 Chicken breasts
- 100 g Bacon lardons (smoked)
- 1 tbsp French Thyme – chopped
- 1 tbsp Parsley – chopped
- 1 Onion – chopped
- 2 cloves Garlic – chopped
- 250 g Sliced mushrooms
- 100 ml White wine
- 1 tbsp Flour
- 250 ml Double cream
- 50 g Butter
- 1 cup Chicken broth
- 1 tsp Lemon zest
Equipment
- 1 Large Frying plan
- 1 Chef’s knife
Instructions
- Step 1 – Prepare the chicken
- Cut the chicken into thin slices & cover them with salt and pepper.
- Add the butter into a heated frying pan and fry the bacon until it’s nice and crispy. Remove and keep warm. Then add chicken slices into the frying pan and fry until brown & cooked
- Remove the chicken from the pan & sprinkle the chopped thyme on top. Keep warm (I just use a bowl and cover it with a small plate)
- Step 2 – Prepare the sauce
- Add the chopped onion, garlic and sliced mushrooms into the frying pan and fry until the mushrooms start to shrink.
- Then add the white wine, chicken stock & flour and mix well.
- Add the cream and heat until the sauce thickens and becomes nice & creamy
- Lastly add the lemon zest & salt and pepper to taste
- Step 3 – Finalise the creamy mushroom bacon chicken
- Put the chicken & bacon back in the frying pan with the sauce.
- Gently heat & stir well and then put in a serving dish.
- Lastly cover with the chopped parsley
- Serve & enjoy
4 key questions
When making this 4 key questions come to mind:
1. – Is this an authentic Zürcher Geschnetzeltes ?
Short answer – No. Zürcher Geschnetzeltes is originally from Zurich (Switzerland) and is originally made using veal. The key to it is the combination of the veal slices, the wine and cream.
However over the years the recipe has been adopted in many places in Switzerland and Germany. And in addition it is now made using various types of meat. For example the creamy mushroom chicken dish is very popular as are dishes like the pork dish (for example on the German culture site)
2. – Can I use dried thyme?
Yes you can, but fresh thyme does tend to add more flavour to your recipes & meals.
The reason is the flavour tends to be reduced during the drying process.
Why not try growing some Thyme & freeze it?
Growing fresh thyme is not very difficult.
Thyme is very easy to grow at home and you can always simply keep some surplus in your freezer for later use.
For example the picture on the right shows Thyme ice cubes, which are easy to make and use.
For more details have a look at the article how to store fresh thyme.
3. – How do I make a dairy free creamy mushroom chicken?
In the recipe I used butter and double cream.
However making a dairy free creamy mushroom chicken is very easy. Simply replace the butter with plant butter (like the Flora plant butter) and the double cream with something like Elmlea non dairy double cream
Nice thing is that the flavour will be the same and it’s completely lactose free.
4. – What shall I serve it with?
When I first had it, it was served with rösti. Which is a traditional Swiss potato dish. However in the picture above I had it with crispy fried potatoes, similarly it will be great with sauteed potatoes, rice or even pasta.
.
Creamy mushroom bacon chicken
Equipment
- 1 Large frying plan
Ingredients
- 2 Chicken breasts
- 100 g Smoked bacon lardons
- 1 tbsp Fresh Thyme chopped
- 1 tbsp Parsley chopped
- 1 Onion chopped
- 2 cloves Garlic chopped
- 250 g Sliced Mushrooms
- 100 ml White wine
- 1 tbsp Flour
- 250 ml double cream
- 50 g Butter
- 1 cup Chicken stock
- 1 tsp Lemon zest
Instructions
Prepare the chicken
- Cut the chicken into thin slices & cover them with salt and pepper.
- Add the butter into a heated frying pan and fry the bacon until it’s nice and crispy. Remove and keep warm. Then add chicken slices into the frying pan and fry until brown & cooked
- Remove the chicken from the pan & sprinkle the chopped thyme on top. Keep warm (I just use a bowl and cover it with a small plate)
Prepare the sauce
- Add the chopped onion, garlic and sliced mushrooms into the frying pan and fry until the mushrooms start to shrink..
- Then add the white wine, chicken stock & flour and mix well.
- Add the cream and heat until the sauce thickens and becomes nice & creamy
- Lastly add the lemon zest & salt and pepper to taste
Finalise the creamy mushroom bacon chicken
- Put the chicken & bacon back in the frying pan with the sauce.
- Gently heat & stir well and then put in a serving dish. Lastly cover with the chopped parsley. Serve & enjoy
Video
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The country recipe challenge.
This recipe is part of my country recipe challenge, where I am trying to find 1 recipe from each country in the world.
The easiest way to keep updated is to follow me on either my Instagram or Facebook page.
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Absolutely delicious, the bacon adds a lovely flavour to it