Chicken with Mushrooms and Bacon
Serves 4
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 2 tsp olive oil
- 2 cloves garlic, crushed
- 2 Tbsp chopped fresh parsley
- kosher salt and fresh ground pepper to taste
Cream Sauce
- 4 cloves garlic, crushed
- 4 slices bacon, diced
- 12 oz sliced mushrooms
- 3/4 cup half and half
- 1/3 cup chicken broth
- 2 oz freshly grated parmesan cheese
- pepper to taste, salt if needed
Instructions
Baked Chicken
- Preheat oven to 400
- Arrange chicken on a plate. Combine olive oil, garlic, parsley, salt and pepper in a bowl. Rub oil mixture over chicken to completely coat.
- Heat a large oven proof skillet over medium high heat. Sear the chicken until it's golden brown, turn and sear other side. About 3 minutes per side.
- Place in oven and cook until cooked through, about 25-30 minutes.
- Once the chicken is done, remove from skillet and set aside. Pour out half of the chicken juices
Sauce
- Using the same skillet that you cooked the chicken in, fry the garlic in the reserved chicken juices over medium heat, stirring constantly for about 30 seconds.
- Add the bacon and fry until just starting to crisp. Add in the mushrooms and cook until done to your liking.
- Pour in the half and half, chicken broth and parmesan. Let simmer until slightly thickened, about 2 minutes.
- While the sauce is simmering, mix cornstarch with 1-2 tablespoons of broth or water.
- Pour into the center of the cream sauce and mix well and simmer until it thickens.
- Season with pepper, check for salt and use as needed
- Add chicken to pan and allow to simmer 1 to 2 minutes
- Garnish with parsley or parmesan if desired. Serve over rice, pasta or veggies