My take on Herb Chicken:



1 pound sliced mushrooms - 4 rashes of Bacon - 3-4 Chicken breasts - EVO - 1 shallot, diced - 4 garlic cloves, diced - 1 onion (cut into strips) - pinch of Thyme - pinch of Rosemary - 1 cup chicken stock - ½ cup whipping cream - 4 tbsp Butter - Salt & Pepper to taste

Remove chicken from fridge 1 hour before cooking. Cut onion into strips. Sauté onions in 2 tbsp butter and EVO until nicely caramelized, then set aside. Heat frypan on med-high. Add 2 tbsp butter & EVO. Sauté mushrooms until golden brown, then lightly season with salt. Set aside.

Preheat oven to 350ºF (175ºC).

Season chicken with salt and pepper. Heat large frypan on med-high & fry bacon rashes & set aside. Pour out all but 2 tbsp of bacon fat & return pan to heat. Add chicken to frypan & sear both sides to golden brown then set aside.

Add EVO to hot frypan, shallots and cook for 2 minutes, Add garlic & cook for another minute. Add Chicken stock, Bacon, Rosemary, & Thyme. Reduce by half (5-8 minutes). Add cream & reduce for 5 more minutes.

Run the sauce through a siv (reserve sauce, not chunks) and use the back of a ladle to press any juices out. Add caramelized onions to finished sauce. Discard what is left in the siv.

Place chicken in a Pyrex dish and pour the sauce over, reserving a little sauce for plating. Bake for 18-20 minutes, until chicken reaches 165ºF (74ºC) in the centre. Place chicken on plate, cover in mushrooms and pour remaining sauce over mushrooms. Serve with veggies and potatoes.