Serves 4
4 chicken filets
butter for frying
250 ml double cream
2 teaspoons Dijon mustard
2-3 cloves of young garlic, skins off & slightly crushed
100 grams of smoked bacon rashers, chopped
3-4 tablespoons fresh dill, chopped
Heat the butter in a heavy-bottomed frying pan. Add chicken fillets and brown on all sides (7-8 minutes in total). Pour over the cream, add garlic cloves and mustard. Cover the pan and simmer on a medium heat for about 10 minutes. Add the chopped dill, season with salt and pepper. Meanwhile, fry chopped bacon on a dry non-stick pan until golden brown and crispy. To serve, place chicken fillets on heated plates, pour some sauce on top and sprinkle with crispy bacon.
courtesy of: Pille, Edinburgh, Scotland / Nami-Nami
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