Creamy Bacon Mushroom Chicken Recipes

BACON MUSHROOM CHICKEN

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.

CREAMY BACON MUSHROOM CHICKEN RECIPE

Steps:

• Chop the bacon into small dice.5 sliced smoked bacon
• Place a large skillet or frying pan over medium heat, add the bacon and cook for 8-10 minutes until crispy. Use a slotted spoon to remove the bacon from the pan, leaving behind the bacon fat/grease.
• Use kitchen paper to pat each chicken breast. A dry chicken breast won't slip and slide on your cutting board.2 large chicken breasts
• Place the chicken smooth side up on your board and use a sharp knife to cut sideways through the breast, as though you are opening it up like a book (see picture below)
• Try to keep the knife flat and parallel to the chopping board.
• Continue cutting through the breast until you have two fillets.
• If you find they are not thick, cover the fillet with parchment paper and use the smooth side of a meat mallet (or a heavy-based pan) to gently flatten the plumper end.
• Add the flour to a shallow dish.¼ cup all purpose/plain flour
• Season the chicken fillets on both sides with salt and pepper, then coat them lightly in the flour. (don't discard the flour yet)½ tsp salt½ tsp black pepper
• Add the butter to the bacon fat, and once melted, add the floured chicken fillets to the pan.1 tbsp butter
• Cook chicken for 3 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
• Turn the heat up to high and add the mushrooms to the pan; cook for 3-4 minutes until they are browned.2 cups sliced mushrooms
• Remove the mushrooms from the pan. (I put them on the same plate as the chicken)
• Turn the heat on the pan to low, add the butter and the chopped onion, stir well and cook for 2-3 minutes until softened.1 tbsp butter1 small onion- chopped
• Add the garlic and two tablespoons of the remaining dredging flour to the onions and stir to coat. (see note 8)2 garlic cloves (finely minced)2 tbsp flour
• Slowly whisk in the chicken broth and sherry (if using).¾ cups chicken broth/stock2 tbsp dry sherry (optional)
• Bring to a simmer and cook gently for a minute.
• Add the heavy cream, mustard, salt, and pepper to the pan and stir well.1 ¼ cups heavy cream½ tsp Dijon mustard¼ tsp salt¼ tsp black pepper
• Add the chicken and mushrooms back into the pan, plus any collected juices. Simmer together for another 3 minutes until the sauce has thickened, and the chicken is heated through.
• Sprinkle over the cooked bacon, season to taste, and serve. Garnish with parsley (optional)