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Ingredients (serves 4)
1.5kg chicken thigh cutlets, skin removed
1 tablespoon olive oil
1 tablespoon butter
250g button mushrooms, sliced
4 rashers rindless bacon, roughly chopped
420g can cream of mushroom soup
1/3 cup light thickened cream
2 tablespoons lemon thyme leaves (optional)
steamed rice and green beans, to serve
Preheat oven to 200°C. Place chicken into an 8-cup capacity oven proof dish in a single layer. Season with salt and pepper.
Heat oil and butter in a large frying pan over medium heat until sizzling. Add mushrooms and bacon. Cook, stirring, for 3 to 4 minutes or until tender. Add soup and cream. Stir until well combined. Bring to the boil. Remove from heat. Stir in lemon thyme (if using). Pour over chicken.
Bake, uncovered, for 30 minutes or until cooked through. Serve with rice and beans.
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1st Keep
 kazbar73
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