Creamy Chicken Mustard Pan with Mushrooms and Bacon - Krämig kycklingpanna med svamp, senap och bacon

CREAMY CHICKEN MUSTARD PAN WITH 

MUSHROOMS AND BACON

Krämig kycklingpanna med svamp, senap och bacon

Serves 4

14 oz chicken thigh fillets

butter or margarine for frying

salt, pepper

2 onions

1.1 lbs fresh mushrooms

0.8 cup chicken bouillon

0.4 cup sweet, strong, large grained mustard

0.8 cup heavy cream

5½ oz streaky bacon

For serving:

potatoes, salad and/or bread

Cut the chicken in pieces and fry until done in fat in a frying pan. Flavor with salt and pepper. Take up when ready. Peel the onion and trim the mushrooms. Slice them and brown until tender and nicely colored. 

Mix chicken bouillon, mustard and cream and pour this in the pan with the mushrooms. Add chicken and simmer for about 15 minutes, covered. Flavor to taste with salt and pepper. If too thick, dilute with some more bouillon.

Meanwhile, cut the bacon in pieces and quickly fry them in the oven on a paper-lined baking plate at 437F for 10 minutes. Drain. Sprinkle the crisp bacon over the pan when serving.

Serve with potatoes, a salad or bread, or why not all 3?

Enjoy!

Bella