Chicken with Bacon/Mushroom Sauce

Pat Duran


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

pinch tips: How to Freeze Fish, Meat & Poultry



4 to 6


10 Min


45 Min


Pan Fry


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
1/4 tsp
1/2 tsp
powdered milk per piece of chicken (in this recipe i used 3 teaspoons)
1 medium
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

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.
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.
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.
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!
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