450g boneless and skinless chicken breast
6 tablespoons of butter
1 diced onion
1 minced garlic clove
1 cup of sliced mushrooms
1/4 cup of all-purpose flour
1 1/2 cups of milk
1/2 cup of breadcrumbs
2 beaten eggs
Lemon juice from 1 lemon
50g crispy bacon strips
1 tablespoon of fresh thyme leaves
2 tablespoons of fresh parsley leaves
1/4 teaspoon of ground nutmeg
Zest of 1 lemon, grated
Salt and black pepper to taste
450g boneless and skinless chicken breast
6 tablespoons of butter
1 diced onion
1 minced garlic clove
1 cup of sliced mushrooms
1/4 cup of all-purpose flour
1 1/2 cups of milk
1/2 cup of breadcrumbs
2 beaten eggs
Lemon juice from 1 lemon
50g crispy bacon strips
1 tablespoon of fresh thyme leaves
2 tablespoons of fresh parsley leaves
1/4 teaspoon of ground nutmeg
Zest of 1 lemon, grated
Salt and black pepper to taste
Melt the butter, add the onion and garlic, and cook until softened
Add the mushrooms and cook for 1 minute
Add the flour and cook until all fat is absorbed
Remove from heat and slowly add the milk
Return to heat and whisk continuously until the mixture thickens
Add the breadcrumbs and stir well
Let cool
Add the beaten eggs and lemon juice. Reserve
In a blender, blend the chicken breast and bacon
Transfer to a bowl and add the herbs, nutmeg, and lemon zest
Mix well
Add the cooled mixture to the chicken mixture, mix well
Season with salt and black pepper
Pour into an English muffin tin greased and floured, cover with aluminum foil
Bake in a moderate preheated oven until firm.
