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Preparation Method

Prep smoked bacon, chopped long shallots, finely chopped garlic cloves, finely chopped STEP 1 Heat the oven to 200C/fan 180C/gas 6. Heat a heavy-bottomed, non-stick frying pan over a medium-high heat. Season the chicken well, then put into the pan, skin-side down. Cook for 5-6 minutes or until the skin is really crisp and golden. Put onto a baking tray, skin-side down, and roast for 10 minutes until cooked through. Move onto a plate, cover loosely and rest for 5-10 minutes. STEP 2 Put the oil in the pan you fried the chicken in and add the lardons. Cook for 5 minutes until they are beginning to brown, then tip in the shallots with a pinch of salt, turn the heat to medium and cook for another 5 minutes until softened. Add the garlic and cook for a minute before pouring in the wine and bubbling until reduced by half. STEP 3 Pour in the cream, add the mustard and bubble until thick and saucy. Season. Add any resting juices from the chicken and serve the sauce with the breasts. source: olivemagazine.com