This dish was created for Napoleon by his personal chef!
|4||Slices Maple Leaf® Natural Selections® Bacon, cut into small pieces|
|1 Pkg||Package Maple Leaf® Prime® Naturally Butterflied Chicken Breasts|
|Salt and pepper|
|1/2 cup||(125 mL) Flour|
|2 tbsp||(30 mL) Vegetable oil, divided|
|2||Cloves garlic, thinly sliced|
|1 cup||(250 mL) Sliced mushrooms|
|1/2||Yellow or orange pepper, sliced|
|1 tbsp||(15 mL) Tomato paste|
|1/4 cup||(60 mL) White wine|
|1||(14 oz/398 mL) Can diced tomatoes|
|2 tbsp||(30 mL) Butter|
HEAT skillet over medium-high heat. Cook bacon until crisp, remove from pan and set aside on paper towel to drain. Reserve drippings in pan.
SEASON chicken with salt and pepper and lightly coat with flour. Add 1 tbsp (15 mL) oil to the skillet with the bacon drippings. Add chicken and cook 3-5 minutes per side or until evenly browned and the internal temperature reaches 165°F (74°C). Remove from heat and set aside, keep warm.
HEAT remaining oil in the same pan. Add onions and garlic. Cook 2-3 minutes or until fragrant and beginning to soften. Add mushrooms and peppers, cook for 2-3 minutes and add tomato paste, stirring for another one minute. Stir in wine and tomatoes. Simmer for 5-6 minutes or until slightly thickened and tomatoes have broken down. Stir in butter and bacon pieces. Keep warm.
FRY eggs in a non-stick skillet for about 3 minutes or until whites have set but yolks remain runny.
ASSEMBLE by spreading each plate with sauce. Place chicken on top followed by a fried egg.
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