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Chicken with Bacon and Mushrooms au Gratin with Le Fou du Roy

4 portions


  • 4 slices of bacon, chopped
  • 4 chicken breasts
  • 225 g (8 oz) fresh mushrooms, sliced
  • 1 shallot, chopped
  • 10 ml (2 tsp) fresh rosemary, chopped
  • Salt and freshly ground pepper
  • 125 ml (½ cup) white wine, chicken stock or unsweetened apple juice
  • 150 g (5 oz) Le Fou du Roy cheese, sliced


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  • Preheat the oven to 400 °F (200 °C).
  • In an oven-proof skillet, cook the bacon over medium-high heat until crisp. Set aside in a small bowl.
  • In the same skillet, brown the chicken breasts on each side. Remove from skillet and set aside.
  • Still in the same skillet, sauté the mushrooms and shallot in the remaining fat.
  • Add the rosemary and season. Deglaze with the white wine.
  • Return the chicken to the skillet and sprinkle with bacon.
  • Cover the chicken with cheese and bake for 15 minutes. Serve.

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Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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