chicken with bacon/mushroom sauce

How To Make chicken with bacon/mushroom sauce

• 1

  Melt butter and oil in a 12 inch skillet over medium high heat. Add bacon and cook, stirring occasionally, until crisp, about 8 minutes. Remover and put on paper towel. Save the bacon drippings.
• 2

  Pat the chicken pieces dry with paper towels. Combine salt,pepper,nutmeg and powdered milk.* Season chicken pieces with this mixture. Return skillet to medium high heat until lightly smoking. Add prepared chicken pieces. Cook until golden brown on both sides, turning once, about 8 minutes total. Remove pan from heat and put chicken on a large plate.
• 3

  Remove all but 2 Tablespoons of grease from the pan. Add onions and mushrooms and cook on low heat until most of the liquid has evaporated and onions have started to soften, about 3 minutes, season with salt. Add the wine and corn syrup, increase heat to high, and bring to a boil, scraping up any browned bits on the bottom of the skillet with a wooden spoon.
• 4

  Return chicken to the skillet and cover. Lower heat to low, and simmer for 40 minutes. Move chicken pieces to a large platter. Turn heat to medium high under the skillet and cook the sauce for about 2 minutes to thicken. Stir in the cream, bacon and parsley, stir and cook 1 minute. Pour over chicken. Serve family-style, with warm crusty bread, buttered rice with chopped parsley or noodles..Mmmm. this was so good!
• 5

  Note: The powdered milk helps the chicken brown and keep the sauce on the chicken,as does the corn syrup.
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