• Prep Time: 10 min Cooking Time: 20-25 min min

• 4 servings

•  4 chicken breast fillets, approx. 550 g
•  2 tablespoons of butter
•  1 teaspoon of salt
•  2 crm pepper
•  2 dl chicken broth
•  2 tablespoons of wheat flour
• 2 dl cooking cream
•  2 teaspoons of Chinese soy
•  1 tablespoon Dijon mustard, French unsweetened mustard
•  1 package of bacon, 125 g
• 2 tablespoons chopped chives
•  possibly fresh thyme

Fry the chicken fillets, whole or in pieces, all around in butter. Salt and pepper. Pour over the broth and bring to a boil.

Mix flour and cream and whisk the mixture until stiff. Add soy and mustard. Simmer for about 8 minutes or until the chicken is cooked through. If you have used smaller pieces, the chicken may finish faster.

Dice and crisp-fry the bacon in a frying pan. Sprinkle bacon and chives over the chicken.

Serve the stew with wedged potatoes and broccoli. Garnish with thyme if desired.