Bacon Mushroom Chicken Recipes

BACON MUSHROOM CHICKEN

Bacon Mushroom Chicken image

Really good, really easy with the great flavor of bacon! Serve with rice or buttered noodles. Note: If you don't want to use heavy cream in the recipe, use 1 teaspoon flour mixed with 2 teaspoons water instead!

Provided by Sara Blanchard

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h15m

Yield 2

Number Of Ingredients 7

Ingredients

2 tablespoons butter, melted
2 bone-in chicken breast halves, with skin
1 teaspoon seasoning salt
1 clove garlic, crushed
2 thick slices bacon
½ cup mushrooms, halved
¼ cup heavy cream

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.

Nutrition Facts : Calories 773.9 calories, Carbohydrate 2.7 g, Cholesterol 241.1 mg, Fat 60.6 g, Fiber 0.3 g, Protein 52.7 g, SaturatedFat 25.8 g, Sodium 1011.3 mg, Sugar 0.3 g

BACON MUSHROOM CHICKEN

Bacon Mushroom Chicken image

"My brother told me this was the best chicken he had ever tasted," writes Kara Cook from Elk Ridge, Utah, "and it's one of my very favorites, too. "Not only is it easy to prepare, but it also looks elegant, tastes spectacular, and never fails to bring raves when I serve it to guests." TIP: Try using any leftover mozzarella cheese to dress up salads, sprinkle on cups of hot chili or make mini pizzas.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 bacon strips, halved
2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon seasoned salt
1/4 cup honey
2 tablespoons Dijon mustard
1 tablespoon mayonnaise
1 tablespoon light corn syrup
1/2 teaspoon dried minced onion
1/4 cup sliced fresh mushrooms
1/3 cup shredded part-skim mozzarella cheese

Steps:

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; set aside. Flatten chicken to 1/2-in. thickness; sprinkle both sides with seasoned salt. Brown in bacon drippings. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small bowl, combine the honey, mustard, mayonnaise, corn syrup and onion; spread 1/4 cup over chicken. Top with bacon and mushrooms. Sprinkle with cheese. , Cover and bake at 350° for 20-25 minutes or until chicken juices run clear. Serve with remaining honey mixture.

Nutrition Facts : Calories 586 calories, Fat 27g fat (9g saturated fat), Cholesterol 123mg cholesterol, Sodium 956mg sodium, Carbohydrate 46g carbohydrate (39g sugars, Fiber 0 fiber), Protein 42g protein.

CHICKEN MUSHROOM AND BACON PIE

Chicken Mushroom and Bacon Pie image

Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when - as here - you know you're going to dunk it in gravied juices till its gorgeous lightness is deliciously, soggily heavy. I concede, however, that making and rolling out your own pastry is not necessarily the speediest option, so I use [store] bought, all-butter, ready-rolled puff pastry and feel fine about it. I make the pie even easier by browning the chicken and making the sauce all in one go. And a gold-crusted, welcoming pie for two in half an hour is not bad going.

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

Ingredients

3 rashers streaky bacon, cut or scissored into 1-inch strips
1 teaspoon garlic infused oil
2 cups chestnut mushrooms, sliced into 1/4-inch pieces
8 ounces chicken thigh fillets cut into 1-inch pieces
2 1/2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1 tablespoon butter
1 1/4 cups hot chicken stock
1 tablespoon Marsala
1 (13-ounce) 9 by 16-inch sheet all-butter ready-rolled puff pastry

Steps:

Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.
Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.
Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.
Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.

BACON MUSHROOM CHICKEN

Bacon Mushroom Chicken image

Very easy to put together, and the result is fabulous. Make sure to serve mashed potatoes or rice along side of this, to mop up the great tasting sauce!

Provided by yooper

Categories Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons butter, melted
2 bone-in chicken breast halves (or 4 boneless, skinless chicken breasts)
1 teaspoon seasoning salt
1 garlic clove, crushed
2 slices thick bacon, partially cooked
1/2 cup mushroom (or more)
1/4 cup heavy cream

Steps:

Preheat oven to 350.
Pour melted butter into a 9x13-in baking dish.
Add chicken, skin side down, sprinkle with seasoning salt and garlic.
Turn chicken over, season and lay bacon strips on top.
(If using 4 breast halves, cut bacon pieces in half.) Sprinkle with mushrooms.
Bake in the preheated oven for 45-60 minutes, or until chicken is no longer pink and juices run clear.
Remove chicken, bacon and mushrooms to a platter and keep warm.
Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened.
Pour sauce over chicken and serve warm.

Nutrition Facts : Calories 185.9, Fat 16.4, SaturatedFat 8.6, Cholesterol 61.6, Sodium 113.1, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 8.7

CHICKEN WITH BACON, MUSHROOMS AND ONIONS

Chicken with Bacon, Mushrooms and Onions image

I like this served with mashed potatoes, but you could serve it with noodles or rice as well. A green salad makes a great side dish.

Provided by MsKittyKat

Categories Stew

Time 5h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb bacon, diced
1 chicken, 4 to 6 pounds,cut up
1/2 cup dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water)
1/2 lb small white mushroom
1 cup frozen small whole onions, thawed
6 cloves garlic, chopped
3 sprigs fresh rosemary or 1 tablespoon dried rosemary leaves
1/4 cup water
2 tablespoons cornstarch

Steps:

Cook the bacon in a large skillet over medium-low heat until crisp.
With a slotted spoon, transfer it to a 4 to 6 quart Crockpot Pour off all but two teaspoons of fat from the pan.
Add the chicken and brown over medium-high heat; transfer to the cooker.
Pour the wine into the pan and deglaze allowing wine to reduce and thicken slighty.
Add the reduced wine along with the mushrooms, onions, garlic, rosemary and salt to the crockpot.
Cover and cook on low heat for 6 hours, or on high for 3 hours.
Transfer the chicken, bacon, and vegetables to a platter; keep warm.
Pour the sauce into a small saucepan.
Combine the water and cornstarch; stir it into the sauce.
Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes.
Pour over the chicken.

CHICKEN WITH MUSHROOMS AND BACON

Chicken with Mushrooms and Bacon image

Provided by Leslie Betts

Yield Serves 4

Number Of Ingredients 9

Ingredients

4 bacon slices, cut into 1-inch pieces
2 1/2 cups chopped onions
1/2 pound mushrooms, thickly sliced
2 large garlic cloves, chopped
1 3 1/2- to 3 3/4-pound chicken, cut into 8 pieces
1 cup dry red wine
1 cup canned low-salt chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil

Steps:

Cook bacon in heavy Dutch oven over medium-high heat until almost crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add onions, mushrooms and garlic to drippings in pot. Sauté until onions are tender and golden, about 10 minutes. Using slotted spoon, transfer vegetables to bowl.
Sprinkle chicken with salt and pepper. Add to pot; sauté until brown, about 15 minutes. Return bacon and vegetables to pot. Add remaining ingredients; bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 30 minutes.
Using large spoon, skim fat from top of sauce. Season chicken to taste with salt and pepper and serve.

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