Chicken Supreme


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2 Small Onions, sliced

4 garlic cloves, chopped

6 rashers of bacon, chopped

3 boneless, skinless chicken breasts, chopped

1 chicken stock cube in 100ml boiling water

400ml double cream




  1. Fry the onion and garlic together in olive oil until soft and golden. Remove from pan.
  2. In same pan fry bacon until golden. Remove from pan.
  3. Fry chicken until cooked. Add the onion garlic and bacon to the chicken. Mix together.
  4. Add the stock liquid. Add the cream. Stir until coated. Heat until fully warmed through.




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