1. Brown the chicken

1. Heat a drizzle of oil in a large frying pan.

2. Add the chicken pieces, season lightly with salt and pepper.

3. Fry them for 5 to 7 minutes until golden brown on all sides.

4. Remove them from the pan and set aside.

 

2. Cook the bacon and vegetables

1. In the same skillet, add the bacon. Fry for 2 to 3 minutes until slightly crispy.

2. Add the minced onion and melt it gently.

3. Add the minced garlic and stir for 30 seconds to release its fragrance.

4. Stir in the sliced mushrooms and let them cook for 5 minutes until they release their water.

 

3. Make the creamy sauce

1. Sprinkle the spoonful of flour over the mixture and mix to thicken the base of the sauce.

2. Pour in the chicken stock, stir well to avoid lumps.

3. Add the liquid cream and mustard.

4. Stir and simmer for 3 minutes over medium heat.

 

4. Finalize the dish

1. Return the chicken pieces to the pan.

2. Toss to coat them well with the sauce.

3. Simmer for 8 to 10 minutes until the sauce thickens and the chicken is perfectly tender.

4. Adjust salt and pepper to taste.

5. Sprinkle with fresh parsley before serving.