250g bacon, cut into small pieces
6-8 chicken breasts
15ml garlic powder
250ml chicken stock
15ml lemon juice
250 ml cream
Place a frying pan on medium-high heat, add a very small amount of oil and fry the bacon pieces until just crispy on the edges.
Remove the bacon pieces from the pan but keep the fat and keep the pan on the heat.
Mix the flour and garlic powder together and dredge the chicken in the flour.
Add the butter to the warm pan and brown the chicken breasts on both sides – about 3 minutes per side.
Pour in the stock and allow the chicken to cook for about 8 minutes before turning and cooking for another 8 minutes.
Add the cooked bacon, lemon juice and cream to the pan, give it a stir and cook for 3-4 minutes until the sauce is thick and glossy.
Serve the chicken breast on a starch of your choice.