Instructions

1. 1

   Pat the chicken breast fillets dry and season them all over with salt, pepper and the sweet paprika.

2. 2

   Heat the rapeseed oil in a large frying pan and brown the fillets over medium to high heat for 4 minutes on each side, then lift them out.

3. 3

   Add the butter or margarine to the pan and render the diced bacon in it. Finely dice the onion and sweat it until translucent.

4. 4

   Slice the button mushrooms, add them and fry over high heat until the liquid they release has evaporated and the mushrooms take on colour.

5. 5

   Dust the plain flour over the top, let it cook briefly and deglaze with the chicken stock. Stir in the cream and the medium-hot mustard and bring the sauce to the boil once.

6. 6

   Return the fillets to the sauce together with any juices they have released and finish cooking over low heat until they reach a core temperature of 75 °C.

7. 7

   Season the sauce with salt and pepper, coat the fillets with it and serve sprinkled with the chopped parsley.