Chicken Supreme with Rosemary Sauce

Ingredients: -
knob of butter
1 tsp olive oil
4 chicken breasts, boneless, skin-on
2 small onions or large shallots, finely chopped
2 garlic cloves, crushed
100ml/3½fl oz dry white wine
300ml/10fl oz double cream
salt and freshly ground black pepper
50g/1¾oz smoked bacon lardons or roughlychopped smoked streaky bacon

Method
1. Melt the butter with the oil in a large, lidded frying pan over a medium heat.
Season the chicken all over and brown on both sides. Remove it from the pan and
set aside.
2. Add the bacon and onions to the pan and cook gently for 10 minutes until soft,
stirring occasionally. Stir in the garlic and cook for another 5 minutes.
3. Pour in the wine and let it bubble for a minute or so, then stir in the cream. Return
the chicken to the pan, skin-side down, cover and cook for 10 minutes.
4. Turn the chicken over, half-cover the pan and cook for 5–10 minutes more, or
until the breasts are cooked through and the sauce has reduced to the consistency
of thick cream. Season and serve.