This is Brendan’s Mummys’ Vomit Chicken; now don’t let the name fool you, let it intrigue you….. It may look a little second hand when you are dishing this beauty up but trust me it will become a family favourite!
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Brendan’s Mummys’ Vomit Chicken
A quirky, flavorful chicken dish with a mix of spices and sauces — bold and unconventional for adventurous eaters.
Course: RecipesCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
1
hourCalories
400
kcalTotal time
1
hour20
minutes
Cook Mode
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Ingredients
4 Chicken breasts
1 cup Chicken stock
1 Onion-diced
8 Button Mushrooms-sliced
3 Rashes of Bacon-diced
1 tbsp Garlic-minced
125 gram Cream Cheese
0.5 cup White wine-or chicken stock
Directions
- Preheat oven to 180 degrees.
- Place chicken in baking dish and pour chicken stock over chicken. Bake for 30 minutes turning once.
- In large frypan lightly fry bacon, onion, mushroom and garlic until just lightly browned. Stirring with wooden spoon to keep from sticking to the bottom of frypan. Put cream cheese and wine or stock into frypan and stir over medium and low heat. Continue stirring until cream cheese and wine are blended through to make the sauce for your chicken.
- When chicken is cooked pour sauce over and sprinkle with shallots to serve.
- Serve with garden salad or steamed vegetables.
Notes
- Vomit Chicken is suitable for freezing for up to 3 months, otherwise keep refrigerated for up to 2 days.
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