Recipe for Chicken Breast Wrapped in Bacon in a Mushroom & Muscovado Sauce with Broccoli and Breaded Croquette Potatoes

 Recipe for Chicken Breast Wrapped in Bacon in a Mushroom & Muscovado Sauce with Broccoli and Breaded Croquette Potatoes

Ingredients

(Serves 4)

Chicken Breast Wrapped in Bacon

4 Chicken Breasts (skinless and boneless, about 150-200g each)

12-16 Slices of Bacon (thin, to mix well)

Salt, black pepper, and garlic powder to taste

1 tablespoon olive oil or butter

Mushroom and Muscovado Sauce

300g fresh mushrooms (shiitake, parsnip, or mixed, sliced)

1 medium onion, chopped

2 cloves garlic, crushed

200ml heavy cream or heavy cream

2 tablespoons brown sugar (muscovado)

100ml chicken or beef broth

2 tablespoons butter

Salt, pepper, and fresh thyme (optional) to taste

1 tablespoon all-purpose flour (to thicken, if desired) (if necessary)

Broccoli

500g fresh broccoli (in florets)

2 tablespoons butter or olive oil

Salt and pepper to taste

Chopped garlic (optional, for sautéing)

Breaded Potato Croquettes

1kg potatoes (for mashed potatoes)

1 egg

100g grated Parmesan cheese (optional)

Wheat flour, 2 beaten eggs, and breadcrumbs for coating

Salt, pepper, and nutmeg to taste

Preparation

1. Prepare the Potato Croquettes

Cook the potatoes in boiling salted water until tender (about 20-25 minutes). Drain and mash while hot to form a smooth puree.

Mix the puree with 1 egg, Parmesan cheese, salt, pepper, and nutmeg. Let cool.

Form into rolls or balls (about 4-5cm). Coat each breast in flour, beaten eggs, and breadcrumbs.

Fry in hot oil (170-180°C) until golden brown (3-5 minutes). Drain on paper towels and keep warm in the oven at 100°C.

2. Prepare the Bacon-Wrapped Chicken Breast

Season the chicken breasts with salt, pepper, and garlic powder.

Wrap each breast with 3-4 slices of bacon, securing with toothpicks if necessary.

Heat oil or butter in a skillet over medium-high heat. Sear the chicken on all sides until the bacon is crispy (about 5-7 minutes per side).

Transfer to a baking sheet and bake in a preheated oven at 180°C for 15-20 minutes, or until the chicken reaches 75°C internally. Set aside.

3. Prepare the Mushroom and Muscovado Sauce

In the same skillet as the chicken, melt the butter over medium heat. Sauté the onion and garlic for 2-3 minutes.

Add the sliced ​​mushrooms and cook until they release their water and turn golden brown (5-7 minutes). Season with salt and pepper.

Sprinkle in the flour (if using) and stir for 1 minute. Add the brown sugar, broth, and cream. Cook over low heat for 5 minutes, stirring, until thickened. Adjust the seasoning and add thyme if desired.

Cut the chicken into slices and stir into the sauce, heating gently (do not boil, as this will curdle the sauce).

4. Prepare the Broccoli

Steam the broccoli florets or boil them in boiling water for 4-5 minutes (al dente).

Sauté briefly in butter or olive oil with salt, pepper, and garlic for 2 minutes to enhance the flavor.

Assembly and Serving

Serve the sliced ​​chicken topped with mushroom and muscovado sauce.

Serve with sautéed broccoli and crispy potato croquettes on the side.

Tip: The muscovado adds a caramelized, sweet touch to the sauce, balancing the earthiness of the mushrooms. If you prefer more crunch, bake the croquettes in the oven instead of frying.

Total time: about 1 hour. Enjoy! Adjust seasoning to taste.