Solo: Creamy French Chicken

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Solo: Creamy French Chicken

Chicken breasts, mushrooms and bacon in a classic French cream and wine sauce.

Ingredients to serve 1

  • 1 x chicken breast
  • ½ x celery stick – cut off ends and dice (5mm)
  • 1 x courgette – cut off end and slice
  • 30g x bacon - chop
  • ¼ x leek – cut off end and slice finely
  • 50g x button mushrooms – cut into quarters
  • ¼ clove x garlic – crush, peel and chop finely
  • ¼ tsp x dried tarragon
  • ½ tbsp x coconut flour
  • 30ml x white wine
  • 1 tsp x chicken stock granules
  • ½ cup x boiling water
  • 30ml x cream
  • 3g x parsley – chop finely
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)


Step 1

Prepare all ingredients as indicated above. Put the kettle on to boil. Then dissolve the chicken stock granules in the boiling water (see quantity above) to make the chicken stock. Slice the chicken breasts lengthways into fillets (4 per breast). Season all over with salt and pepper.

Step 2

Place a few glugs of olive oil in a large frying on high heat. When hot, add the chicken and cook for 5 minutes until nicely browned. Stir every now and again. Transfer to a plate. Keep the frying pan (off the heat).

Step 3

Turn the heat down to medium and add a little more olive oil to the frying pan you used for the chicken. Add the celery and cook for 3 minutes, stirring occasionally. Then add the bacon, leek, garlic, courgettes, dried tarragon and mushrooms and stir fry for another 5 minutes.

Step 4

Add the coconut flour to the saucepan and stir it in. Add wine and stir for a few seconds whilst it cooks away, then add the chicken stock. Stir well. Return the chicken to the pan and once its boiling gently, reduce the heat to low and cook for 15 minutes. Lastly, stir in cream and parsley and cook for a minute to heat through. Serve immediately.