Creamy chicken breasts

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  1. 600 gr chicken breasts
  2. 60 gr bacon (chopped)
  3. 1 onion (chopped)
  4. 1/4 tomato (chopped)
  5. 1 tsp ground garlic
  6. 100 ml heavy cream
  7. 1/4 tsp rosemary
  8. 1/4 tsp black pepper
  9. 1/4 tsp muskatnuss
  10. 3 spoon white wine
  11. 1/2 tsp thymian
  12. 1/2 tsp petersilie
  13. 2 carrots
  14. 1/2 tsp chicken stock


  1. Season the chicken with salt and pepper

  2. Heat some oil in the skillet

  3. Add the chicken and sear both sides until golden brown (3 minutes per side). Remove and set chicken aside

  4. Add the bacon to same skillet, and sear it for about 3 minutes or until it’s golden brown and looks crunchy, and then set it aside

  5. Still using the same skillet, add the onion and garlic, saute it for 2 minutes

  6. Add the carrots, Rosemary, black pepper, Muskatnuss, thymian, petersilie. Stir it all together

  7. Stir in white wine and some water, bring it to a boil

  8. Add the heavy cream, chicken stock and bacon, stir it

  9. And the last, add the chicken and continue to cook for 30 minutes so the sauce becomes thicker. Occasionally pour the sauce into the chicken part which is not covered by the sauce, or flipp it occasionally.

  10. Add the tomatoes 5 minutes before you turn off the heat

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