Chicken with Bacon/Mushroom Sauce

1
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

Rating:

★★★★★ 2 votes

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

How to Make Chicken with Bacon/Mushroom Sauce

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.

Printable Recipe Card

About Chicken with Bacon/Mushroom Sauce

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




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