ONE PAN CREAMY BACON CHICKEN
This creamy bacon chicken recipe is an easy delicious dinner that's quick enough for a weeknight meal but elegant enough for entertaining. The tender chicken fillets are pan-fried chicken then coated in a creamy bacon sauce. Serve this creamy chicken over pasta, rice, mashed potatoes, or choose a side salad and some fresh bread. A great 30-minute meal the whole family will love!
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 30m
Number Of Ingredients 16
Steps:
- Chop the bacon into small dice.6 slices 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.
- Pat the chicken breast dry to stop it sliding about the board.2 chicken breasts
- Lay the chicken breast flat on a chopping board.
- Use a large sharp knife to cut sideways through the breast.
- Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.
- Carefully cut through until you have two plump fillets. Repeat with the second chicken breast.
- If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
- Add the flour to a shallow dish.¼ cup all-purpose 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 butter4 chicken fillets
- Cook chicken for 4 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
- Turn the heat down to low, add the butter and chopped onion to the pan. Cook for 3-4 minutes until they have softened but not browned. 2 tbsp butter1 finely chopped onion
- Add two tablespoons of the remaining dredging flour to the onions and stir to coat. (see note 6)2 tbsp flour
- Slowly whisk in the chicken broth and sherry (if using). Scrape the bottom of the pan to ensure you get every bit of flavor up.3/4 cups chicken broth/stock2 tbsp dry sherry (optional)
- Add in ¾ of the crispy bacon and the dried thyme, then bring to a simmer and cook gently for a minute.3/4 of cooked crispy bacon½ tsp dried thyme
- 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 back into the pan, plus any collected juices. Simmer together for another 4 minutes until the sauce has thickened, and the chicken is heated through.
- Season to taste and serve sprinkled with the remaining bacon.reamining crispy bacon
Nutrition Facts : Calories 676 kcal, Carbohydrate 18 g, Protein 33 g, Fat 53 g, SaturatedFat 28 g, Cholesterol 219 mg, Sodium 912 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CREAMY CHICKEN AND BACON POCKETS RECIPE
We grew up with these delicious Creamy Chicken and Bacon Pockets and now we make them for our families all the time!
Provided by Steph Loaiza
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Warm cream cheese in the microwave for 20-30 seconds to soften. Place in a mixing bowl with Mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir to combine and set aside.
- Lightly dust a work surface with flour and roll out crescent dough. Cut into 16 squares.
- Place about 2 teaspoons of cream cheese mixture onto each square.
- Press edges together until sealed.
- After stuffing and folding each pastry, place on a baking sheet. Whisk egg and water together and brush over the top of each pastry.
- Bake in preheated oven for 12-15 minutes or until puffed and golden brown. Cool 10 minutes before serving.
Nutrition Facts : Calories 89 kcal, Carbohydrate 1 g, Protein 12 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 54 mg, Sodium 108 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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