| 250 grams bacon , trimmed of fat and cut into strips (I use shortcut bacon in Australia)
onion , chopped
cloves garlic , minced or finely chopped
half and half (or use reduced fat cream or evaporated milk)*
finely grated fresh Parmesan cheese
cornstarch (cornflour) mixed with 2 teaspoons of waterSeason the chicken with salt and pepper. In a shallow bowl, combine the flour and parmesan cheese. Dredge seasoned chicken in the flour mixture; shake off excess and set aside.
the oil and butter in a large non stick pan or well-seasoned cast iron skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate.
the bacon strips to the pan and fry until crispy. Drain off some excess fat, keeping about 1 teaspoons worth in the pan. Add the onion and garlic and fry until onion is transparent (about 1 minute). Reduce heat to low heat, and add the half and half (or cream). Bring the sauce to a gentle simmer; season with a little salt and pepper to your taste. Add in the parmesan cheese, and allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
the chicken back into the pan to serve.
with steamed vegetables (broccoli and/or cauliflower work best), over zucchini noodles, your favourite pasta, or rice.
2 cups cooked grilled chicken breasts, chopped (seasoned with your favorite spices, see note*). Place about ½ cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla
Limburgse gehaktballen, wij eten ze vaak want ze zijn verdraaid lekker. Nu hoor ik je al vragen. "Wat voor speciaals doen jullie Limburgers met die gehaktballen om ze het predicaat 'Limburgs' te kunnen geven