Cream Of Mushroom Chicken

Preheat oven to 200°C / 180°C fan-forced. Place flour and paprika onto a large plate. Season. Lightly dust chicken all over.

Heat half of the oil in a large, deep frying pan over a medium-high heat. Sear chicken for 8 minutes until brown all over. Transfer to a roasting pan. Cover with foil and roast in oven for 30-35 minutes or until cooked through.

Meanwhile; heat remaining oil in same frying pan over a medium-high heat. Add bacon and onions to pan. Cook, stirring for 8 minutes or until golden. Add mushrooms and garlic. Cook for further 8 minutes or until mushrooms are tender. Stir in soup, cream, ½ cup water, stock powder and Dijon until combined. Bring to a simmer. Stir in half a packet of Parmesan into the sauce until melted.

Return chicken to pan and spoon over sauce. Simmer on medium heat for 7-8 minutes until thickened. Top chicken with remaining Parmesan and a sprinkle of fresh chives. Serve with steamed broccolini.