* A spiced wine, which see, or sub red wine that has had a pinch each orange peel, cinnamon, cardamom, cloves and anise steeped in it.
Pre-heat oven to 4.
Place the skinned breasts in a casserole.
Lay 2 half strips of bacon over each breast.
Sprinkle the seasonings over the birds and then the onions and mushrooms.
Pour the mushroom juice, wine and a little stock over all and cover the casserole.
Bake for 2 minutes.
Reduce the oven temperature to 3 and bake for a further 55 minutes.
This dish tastes even better if it is allowed to cool slowly with the breasts marinading in the stock and re-heated the next day for serving.
Alternatively the cold cooked breasts can be boned; the stock thickened with cornstarch or flour and the breast medallions heated briefly in the simmering gravy and served on toast.
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