Helen RandellDixie Chicken
November 22nd 2008 03:37
Dixie Chicken
1.5kg chicken thigh cutlets, skin removed
1 tablespoon olive oil
1 tablespoon butter
250g button mushrooms, sliced
4 rashers rindless bacon, roughly chopped
420g can cream of mushroom soup
1/3 cup light thickened cream
2 tablespoons thyme leaves
1. Preheat oven to 200 degrees. Place chicken into an 8-cup capacity overnproof dish in a single layer. Season with salt and pepper.
2. Heat oil and butter in a large frying pan over medium heat until sizzling. Add mushrooms and bacon. Cook, stirring for 3-4 minutes or until tender. Add soup and cream. Stir well until combined. Bring to the boil. Remove from heat, stir in lemon thyme and pour over chicken.
3. Bake uncovered for 30 minutes or until cooked through. Serve.
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