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Add the chicken stock and let everything cook until it reduces slightly, about minutes. Cook for 10 minutes then add the beans to the pan and cook together for a further 3 minutes.
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Skim the wkne off the top of the sauce if you want see notes and serve with bread to soak it all up. Breaets each piece of chicken in the flour mixture and transfer to the hot pan. Fry for minutes until softened then stir in the herbs. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. Place the chicken breasts in the pan and do not move the chicken around; let it cook for about 6 minutes. Add the cream and herbs.
Tag pinchofyum on Instagram. Remove from the pan and set aside. We want to see! Tag pinchofyum on Instagram or use the hashtag pinchofyum so we can find you! Add the shallots to the pan with the olive oil. Cut the bacon into small pieces and fry for minutes, stirring occasionally.
Wit over medium heat until the oil shimmers, about 2 to 3 minutes. While the bacon is frying, cut the chicken into bite-sized strips. Saute for minutes, until softened and fragrant and golden brown. Using a pair of tongs, flip the chicken and cook for an additional 6 minutes, or until cooked through.