Chicken fillets wrapped in bacon

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 500 g mushrooms
• 4 chicken fillets, approx. 175 g each
• 8 slices of breakfast bacon
• 4 tbsp oil
• salt and pepper
• Paprika powder, sweet
• 2 tbsp flour
• 200 g whipped cream
• 400 ml water
• 2 tsp instant chicken broth
• 100 g mountain cheese
• 4 stalks of parsley
• some oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Preheat oven to 175°C fan/convection oven. Peel and finely dice the onions. Trim and trim the mushrooms, wash if necessary, and slice them. Wash the chicken fillets, pat dry, and wrap each with 2 slices of bacon. Heat 1 tablespoon of oil in a pan. Sear the fillets well on all sides. Season with pepper and remove. Heat 3 tablespoons of oil in the frying fat and sear the mushrooms, turning occasionally. Briefly fry the onions. Season with salt and pepper. Sprinkle with flour and sauté. Stir in 400 ml water, cream, and stock. Bring to a boil and simmer for about 5 minutes. Season the mushroom cream generously with salt, pepper, and paprika. Lightly oil a baking dish, add the meat and mushroom cream. Grate the cheese and sprinkle over the top. Bake in the preheated oven for about 20-25 minutes until golden brown. Wash and roughly chop the parsley. Serve everything on the plate and sprinkle with parsley. Serve with boiled potatoes and a cool white wine.