This creamy chicken bake is the ultimate in comfort food. It’s a complete meal in a dish or delicious served with a green salad and rice (for that extra comforting feeling).
This creamy chicken bake is easy to make and even easier to eat. Give it a try and let me know how it went in the comments.
Ingredients:
- 4 – 5 chicken breasts
- 4 spring onions, finely chopped
- 125g button mushrooms, roughly chopped
- 100g bacon, roughly chopped into pieces
- 2T butter
- 2T flour
- 3/4 cup white wine
- 1 cup chicken stock
- 1T dried tarragon
- 2 tsp Wholegrain mustard
- ½ cup Greek yoghurt
- ¼ cup breadcrumbs
- Chopped parsley to garnish
Instructions:
- Preheat the oven to 180 degrees.
- Cut the chicken breasts in half length ways and then cut into strips.
- Heat a non stick frying pan, and gently sauté the chicken strips until browned.
- Remove and transfer to an ovenproof dish.
- Using the same pan, sauté the chopped bacon bits, dried tarragon, mushrooms and spring onions until softened and add to the chicken.
- Melt the butter in a pot, add the flour and stir to combine.
- Once a type of roux has been formed pour in the wine and cook, stirring constantly, until it starts to thicken.
- Gradually pour in the chicken stock and stir until the sauce is thick and smooth.
- Add in the yoghurt and mustard and stir until well combined.
- Pour the sauce over the chicken mixture and stir until well combined.
- Scatter the breadcrumbs on the top.
- Bake in the oven for approximately 20 minutes or until the breadcrumbs are beautifully golden.
- Garnish with parsley.
