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Boscaiola Chicken

Boscaiola Chicken

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
8 chicken thigh cutlets, skin removed
Salt & pepper
1 Tbsp olive oil or butter
2 cloves garlic, crushed
1 small can button mushrooms, sliced
5 rashers bacon, roughly chopped
1 small brown onion, diced into small pieces
1 can (18 oz.) cream mushroom soup
1/2 cup light thickened cream
2 Tbsp lemon thyme leaves
1/4 cup flat leaf parsley
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Let's Make It
1
Preheat oven to 375 degree F. Place chicken into an 8-cup capacity ovenproof dish (single layer). Season with salt and pepper if desired.
2
Heat oil in a large frying pan over medium heat until hot. Add garlic, mushrooms, bacon and onion. Cook, stirring for 4 to 5 minutes. Add soup and cream and stir well until combined. Bring to the boil and remove from heat. Stir in Lemon thyme and pour over chicken.
3
Bake uncovered for 30 minutes or until cooked through. Garnish with flat leaf parsley.
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