Chicken Fricassee Forestier

Ingredients
3 chicken breasts, skinned and sliced
50g unsalted butter
1 tablespoon vegetable oil
115g unsmoked rindless streaky bacon, cut into pieces
75ml dry sherry or white wine
1 medium onion, chopped
350g assorted mushrooms, trimmed and sliced
40g plain flour
550ml chicken stock
2 teaspoons lemon juice
60ml chopped fresh parsley
salt and pepper

Method
1. Season the chicken with pepper - heat half the butter and the oil and brown the chicken and bacon - transfer to a shallow dish and pour of any excess fat.
2. Return the frying pan to the heat and brown the sediment, stirring constantly - add the sherry or wine to deglaze the pan - pour the resulting liquid over the chicken and wipe the pan clean with kitchen paper.
3. Fry the onion in the remaining butter until golden brown - add the sliced mushrooms and cook, stirring frequently, for 6-8 minutes, until their juices begin to run - stir in the flour and remove from the heat - gradually add the stock and stir until the flour is completely absorbed and the sauce is lump free.
4. Add the cooked chicken and bacon with the sherry / wine juices - return to a moderate heat and stir to thicken - simmer for 10-15 minutes to combine the flavours, add the lemon juice, chopped parsley and seasoning.
5. Serve with rice - serves 4.

Status
Untried