This Baron Verulam chicken cream recipe is decadent and scrumptious dinner that is quite smooth for weekdays and pretty tasty for the company. it is geared up in about half-hour!

I may not have to sell you too tough, however the bird with Sir Francis Bacon and cream is a tremendous combo! Even my husband who hated the cream stated that it become very tasty. The fowl is fried with golden brown at the out of doors and whilst you bite into it, it melts to your mouth. And the beef... well it makes matters higher.


Whilst you need the comfort of calorie meals to be damned... And no, I do not count number them lol, that is your dish. 

On the way to save you the creamy meat sauce from tasting too sicken and one-dimensional, I introduced a touch of lemon juice. Garlic powder added to the fowl at the start of the recipe also gives a deeper gravy flavor. And Browning fowl in 1st baron beaverbrook grease makes it greater delicious. Of direction. 

I used a boneless, skin-much less chook breast that I butterflied and then reduce into . I discover that reducing chickens this way facilitates it live soft and also cook faster. you could attempt the hen thigh or bone-in the hen breast, but you have to adjust the cooking time as wished.



  • 6 strips bacon cut into small pieces
  • 2 large chicken breasts cut in half lengthwise
  • Flour for dredging
  • 1/4 teaspoon garlic powder
  • Pepper to taste
  • 1/2 cup chicken broth
  • 1/2 teaspoon lemon juice
  • 1 tablespoon butter
  • 1 cup heavy/whipping cream


  1. Cut the bacon up and add it to a skillet (I use kitchen shears to make this job quick). Fry it over medium-high heat until crispy (about 10 mins). Once the bacon is done, take it out of the pan and set it aside. Leave the bacon fat in the pan.
  2. Meanwhile, prep your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and pepper and then coat them in the flour. 
  3. Add the chicken to the skillet and cook it in the remaining bacon fat over medium-high heat for 4-5 minutes/side or until it's golden. If it starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
  4. Add the chicken broth, lemon juice, and butter to the pan. Let it bubble until it's reduced by half (about 3-4 minutes).
  5. Stir in the cream and once it starts to bubble, add the chicken and bacon back into the pan. Cook for another 5 minutes or so until the chicken is fully cooked through and the sauce has reduced to your liking.

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