CHICKEN IN WHITE WINE SAUCE - A RECIPE WRITTEN IN A DIFFERENT STYLE

Seeing as I'm getting back into cooking I thought I might as well put some of my recipes/efforts up here. I must stress that all meals/recipes have been tested on my family and to date nobody has died...so far anyway. I must also stress whilst taste and appearance are considerations, the main consideration is how little mess and subsequent washing up is involved. Versatility is also another consideration, something this meal scores highly on because it can be served with a pasta, such as Tagliatelle or traditional vegetables such as new potato's. In other words if you make enough it will last for two days and once again save on washing up which is always a bonus.

What you will need. (serves 6 - or 3 two days running)

4 good sized Chicken breasts

200ml (7 fl oz) of White Wine

300ml (half a pint) of double cream

300ml (half a pint) of chicken stock. I use two OXO chicken stock cubes.

6 decent rashers of bacon

1 Onion

6 mushrooms

1 bunch of spring Onions

1 crushed Garlic clove (see note in cooking instructions)

1 mildly heaped tablespoon of plain flour.

Cooking Instructions - remember preparation is everything.

1) Take a bottle of white wine and pour 300ml/half a pint into a measuring jug and move it to a safe location where you won't drink it. If you can't think of anywhere suitable or still think you will succumb to your alcoholic tendencies place it in the care of a responsible adult until it is required.

2) Cut up the chicken into small cubes. As a rule the Chicken cubes want to be a similar size to that of an Oxo cube. The Bacon rashers should be cut up into small strips.

3) Finely chop one Onion, the Spring Onions and thinly Slice the mushrooms.

4) Crush one Garlic clove - Note 1 clove will give a mild garlic flavor, if you prefer a stronger taste use two. If you want to deter your partners amorous advances after they've drunk the remainder of the wine three is not only perfectly acceptable but should do the trick.

Now the interesting bit.

5) Heat up a splodge (new cooking term) of Olive oil in a large frying pan or wok. Once it's hot add the Chicken and bacon. I like to make sure the oil is really hot for this as I'm always wary when it comes to cooking Chicken.

6) Add the Onion/Spring onion and Garlic and cook on a high heat for a good 6 minutes.

7) Drain off any excess fat/liquid. Add the mushrooms and chicken stock and simmer for 30 minutes.

8) Add the double cream and then stir in the tablespoon of plain flour. This has to be done quickly as if not the sauce can get lumpy. I often get an assistant to add the flour whilst I stir.

9) Add the wine and stir gently until it thickens. I usually allow it to simmer on a low heat for 15 - 20 minutes. If you are serving it with Tagliatelle now is the time to put the nests into a pan of boiling water.

So there we have it. As mentioned above this can also be served with New Potato's and Pea's and is especially nice with fresh Jersey Royals.