Chicken Bake


4 Skinless Chicken Breasts, Cut Into 3 Cm Strips
7 Tbsp Olive Oil
1 Cup Plain Flour
300g Sliced Brown Mushrooms
1 Large Brown Onion, Finely Diced
2 Garlic Cloves, Minced
4 Rashers Of Rindless Shortcut Bacon, Cut Into 1cm Cubes
1 Long Red Chili, Finely Diced
2 Tbsp Continental Parsley, roughly chopped
1 ½ Cup Chicken Stock
1 Tbsp Lemon Juice
3 Tbsp Butter
3 Tbsp Plain Flour
Salt & Pepper

How to make it

Pre-heat oven to 175 degrees fan-forced.

Remove any excess fat or sinew from chicken and season with salt and pepper. Put flour on a plate and roll the chicken through it to cover.

Heat a large frying pan over a medium heat with 3 tablespoons of olive oil and cook chicken in batches (only cook ¾ of the way through). It is important not to overcrowd the pan as this will avoid the possibility of stewing the chicken. Once all of the chicken is cooked, place in a large rectangular baking dish.

In a large frying pan, add remaining olive oil, garlic, chili and onion and cook until softened. Next, add the bacon and cook until lightly browned. Add mushrooms and cook for a further 3 minutes. Spread evenly over chicken in baking dish.

In a large frying pan, melt butter and whisk in flour until lightly golden. Add stock and lemon juice and continue whisking until it is incorporated and smooth. Finally, add the cream and milk and one last seasoning of salt and pepper.

Pour the sauce over the chicken, cover with foil and bake in the oven for 45 minutes. Serve immediately and garnish with parsley.


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