I have a recipe for a yummy but somewhat complicated french chicken casserole, which is just not very achievable in a busy week. It’s unfortunate, because it tastes so good! The recipe that follows is my attempt to get around this problem. Using all the same ingredients, I’ve fiddled a bit to make something very similar in less than half an hour. If you’re worried about the fat content in the cream, feel free to replace it for lite and creamy evaporated milk, and if you don’t like mushrooms just leave them out. I hope you enjoy this fast, easy, affordable and gluten free dinner. Total cost less than $12 and serves 6.

• 2 chicken breasts, cut diagonally into 4cm (ish) lengths
• 4 rashers bacon, cut into strips
• 1 leek or red onion or brown onion (nicest with leek, but don’t go and buy one if you have onions)
• 200g mushrooms, sliced
• 400ml cream
• 1/2 cup white wine (dry is best, but sweet won’t wreck your dinner)
• 1/2 cup fresh parmesan, finely grated
• 6 sprigs of fresh thyme (parsley and shallots work too. Just make do)

1. In a large frypan, brown off bacon, leek and mushrooms. Remove from pan and set aside.
2. Return pan to heat and brown chicken pieces on all sides, but leave uncooked in the middle. Return mushrooms, leek and bacon to pan with the chicken and pour over cream and white wine. Simmer gently with lid on for 15-20 mins stirring relatively often to prevent catching.
3. While chicken is simmering, prepare any vegetables you’d like to serve it with (mash potato, carrots, beans and broccoli work well).
4. Sprinkle thyme and grated parmesan over the chicken mixture and stir gently until melted and combined. Allow mixture to thicken and season with salt and pepper. Serve on mashed potato or rice with steamed vegetables.