chicken with bacon/mushroom sauce
(2 ratings)
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
(2 ratings)
yield
4 to 6
prep time
10 Min
cook time
45 Min
method
Pan Fry
Ingredients For chicken with bacon/mushroom sauce
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1 Tbspeach or butter and oil
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4 slicethick applewood bacon, cut in small pieces
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4 to 6 lgchicken pieces, i use skinless any kind good
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1 tspseasoned salt
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1 tsppepper
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1/4 tspnutmeg
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1/2 tsppowdered milk per piece of chicken (in this recipe i used 3 teaspoons)
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1 mdonion,diced
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1 1/2 ccremini mushrooms, chopped
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3 Tbspcorn syrup, light
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3 cdry white wine
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1 cheavy cream or 1/2 & 1/2
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3 Tbspflat leaf parsley , chopped
How To Make chicken with bacon/mushroom sauce
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1Melt 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.
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2Pat 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.
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3Remove 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.
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4Return 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!
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5Note: The powdered milk helps the chicken brown and keep the sauce on the chicken,as does the corn syrup.
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