Chicken Alla Veneziana #glutenfree #Italiancooking

This classic Italian dish is full of bacon and mushrooms in a beautiful creamy, sweet cherry wine sauce. You can serve with any side dish, like mash, crispy chips, steamed vegetables, baby spinach... And don't forget to provide a crispy loaf of bread on the table - you will use it to clean your plate when you have finished...

Ingredients:

2 Chicken Breast Fillets (serve for 2)
2 Bacon Rashers - cut into strips
4-6 Flat Mushrooms, sliced
1/4 cup Spring Onion, sliced
1/4 cup White Wine
2 tablespoons Cherry Wine (or any sweet wine like Marsala or Port..)
1/2 cup Thickened Cream
1 teaspoon Flat Parsley - chopped
1/2 teaspoon Lemon Juice
30g Butter
1 tablespoon gluten-free Plain Flour
Salt, Pepper.

Method:

Sprinkle some salt and pepper on the fillets, toss in a little flour on both sides - if the fillets are too thick, you can use  mallet to make them thinner. But I prefer cooking with whole fillets as they are not as dry even though it may take extra time to cook.
Place a large pan with butter on high heat.
Place the chicken breasts on the pan and for 3 minutes or until dark brown, turn! 
Add bacon and mushroom at the side of chicken breasts.
Cook for another 4 minutes.
Pour both wines into the pan and bring to the boil. 
Add lemon juice, thickened cream, salt and pepper.
Cook until the sauce is reduced and thickened. 
Add spring onion and parsley before plating up.