Chicken with Bacon/Mushroom Sauce

Pat Duran

By
@kitchenChatter

What could taste better than bacon, wine, mushroom, onions and spices with this chicken recipe. I used chicken breasts, but could use thighs, or whole chicken parts, or turkey too.
This is creamy and delicious. I was going to make mashed potatoes, but I changed my mind and made rice for the sauce over top....Mmmmmm


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Comments:

Serves:

4 to 6

Prep:

10 Min

Cook:

45 Min

Method:

Pan Fry

Ingredients

1 Tbsp
each or butter and oil
4 slice
thick applewood bacon, cut in small pieces
4 to 6 large
chicken pieces, i use skinless any kind good
1 tsp
seasoned salt
1 tsp
pepper
1/4 tsp
nutmeg
1/2 tsp
powdered milk per piece of chicken (in this recipe i used 3 teaspoons)
1 medium
onion,diced
1 1/2 c
cremini mushrooms, chopped
3 Tbsp
corn syrup, light
3 c
dry white wine
1 c
heavy cream or 1/2 & 1/2
3 Tbsp
flat leaf parsley , chopped

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy