- 2 rashers smoked bacon
- 1-2 tbsp olive oil
- 4 x 160g chicken breasts
- 1 tsp sea salt
- ½ tsp black pepper, freshly milled
- 6 shallots, peeled
- 1 tbsp rosemary
- 1 tbsp thyme
- 2 tbsp Dijon mustard
- 150g California Prunes
- 1 tbsp tarragon
- 50ml brandy
- 285ml double cream
- Slice the bacon into strips, then add a splash of olive oil to a hot pan. Add the bacon and cook until golden and crispy.
- Score the chicken breasts and season with a little salt and pepper.
- Place the chicken into the pan seasoned side down and cook until golden brown.
- Slice the shallots and add to the pan.
- Chop the rosemary and thyme before adding to the pan.
- Spoon in the Dijon mustard before scattering in the California Prunes whole.
- Carefully add the brandy, now you can do one of two things:
- light the brandy and burn off the alcohol or
- boil off the brandy for a couple of minutes.
- If you are lighting the brandy, be careful and stand back as it burns, then use a pan lid to put it out.
- Pour in the double cream and stir together to make a delicious indulgent sauce.
- Simmer for 5 minutes until the chicken is cooked and season with a few dashes of Worcestershire sauce.
I like to serve this dish with some wild rice and a green salad.