Method

1. On a chopping board, peel and dice the onion, slice the mushroom and dice the bacon.
2. In a large frying pan, add a tablespoon of olive oil and bring to a medium heat.
3. Add the chicken and sweat for 2-3 minutes on each side until golden.
4. Remove the chicken from the pan (do not dispose of the cooking juices) and place it in an oven dish. Pre-heat the oven to F350° / C180° / Gas Mark 4 and cook for 8-10 minutes.
5. Using the same large pan that you used for cooking the chicken, bring to a medium heat and add the chopped mushrooms and bacon, sweat for 3 minutes, deglaze with the Irish Mist and add the cream.
6. In a separate pan, heat a tablespoon of olive oil. Add the onions to fry and caramelize for 5 minutes.
7. Merge the contents of both pans into the large pan.
8. Bring to the boil and reduce by half by simmering for 2-3 minutes until the sauce has become thick and creamy.
9. Pour the sauce onto the plates and place the chicken on top.