Chicken Nicola Recipe
Artichoke hearts, mushrooms and bacon in brandy cream sauce
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Prepare the Ingredients
- 1
Cook the Bacon
In a large skillet over medium heat, cook the bacon until crispy. Remove from the skillet and let it cool. Once cooled, chop it into small pieces.
- 2
Sauté the Chicken
In the same skillet, using the bacon drippings, add the chicken breasts. Season with salt and black pepper. Cook for about 6-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3
Sauté the Vegetables
In the same skillet, add olive oil if needed. Add chopped garlic and sauté for about 1 minute until fragrant. Then, add sliced mushrooms and cook for another 3-4 minutes until they are tender. Add the artichoke hearts and cook for an additional 2 minutes.
Prepare the Sauce
- 4
Make the Cream Sauce
Pour the brandy into the skillet with the vegetables and cook for 1-2 minutes to reduce slightly. Then, lower the heat and add the heavy cream, stirring to combine. Allow the sauce to simmer for about 5 minutes until it thickens slightly.
- 5
Add Cheese and Bacon
Stir in the Parmesan cheese and the chopped bacon into the sauce. Mix well until the cheese has melted and the sauce is creamy.
Combine and Serve
- 6
Combine Chicken and Sauce
Return the cooked chicken breasts to the skillet, coating them well with the sauce. Let everything simmer together for an additional 2-3 minutes to heat through.
- 7
Serve
Serve the Chicken Nicola hot, drizzled with extra sauce and garnished with additional Parmesan cheese if desired.