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Mince the onion. Clean and slice the mushrooms. Peel and mince
the apple (or wash it well). Mine was a golden delicious. Season the
chicken breasts with a generous amount of salt and pepper. Cook
the bacon and don’t clean out the pan. Cleaning the pan is a venial
sin. Drain the bacon on a paper napkin. Add a bit of butter and
quickly brown the chicken breasts on both sides. Transfer them to
a casserole. Cook the onion for a minute or three. And add the
mushrooms. After a minute or three you add the minced apple and
cook it all for another 3 to 4 minutes. Season with a pinch of salt
and pepper and crumble the bacon in there. Pour in the white
wine. I’m sure you can replace the white wine with chicken broth
or plain water, but I’ve never cooked it like that.
Add the soup. For the Dutchies- this is not your average mushroom
soup but it’s the thick, concentrated version!
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