Chicken With Bacon Mushrooms And Onions Food

BACON MUSHROOM CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
• Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
• Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.

EASY CREAMY CHICKEN WITH MUSHROOMS AND ONIONS

Steps:

• Heat a little oil in a skillet and add chicken, fry over medium heat until the chicken is sealed.
• Add onions and continue to fry until they are starting to become transparent.
• Add mushrooms and fry for a further 3-5 minutes.
• Pour in the chicken stock.
• Mix in the flour paste and bring to a boil, simmer till sauce begins to thicken.
• Stir in the cream and herbs (if using) and serve imidiately over pasta, rice or potatoes.

CHICKEN BACON MUSHROOM PASTA

Steps:

• For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
• Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
• When oil is hot, put chicken in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and slice.
• Add remaining tablespoon oil to pan. Add onions and cook until softened.
• Add mushrooms and cook until golden brown.
• Add the garlic, stir, and cook for about 1 minute.
• Deglaze pan with water and bouillon cube, scraping bottom to release any bits sticking to the bottom of the pan.
• Add cream and Italian seasoning. Bring to a simmer. Let simmer 2-3 minutes then turn off heat.
• Add parmesan slowly, whisking constantly until melted.
• Salt and pepper to taste.
• Add chopped bacon and parsley to sauce, then toss with pasta and chicken.
• Serve.

BACON MUSHROOM CHICKEN

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; set aside. Flatten chicken to 1/2-in. thickness; sprinkle both sides with seasoned salt. Brown in bacon drippings. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small bowl, combine the honey, mustard, mayonnaise, corn syrup and onion; spread 1/4 cup over chicken. Top with bacon and mushrooms. Sprinkle with cheese. , Cover and bake at 350° for 20-25 minutes or until chicken juices run clear. Serve with remaining honey mixture.

CREAMY BACON AND MUSHROOM CHICKEN BREASTS

Steps:

• Brown the bacon in a large skillet/deep pan. Remove and set aside. Pour off half of the bacon fat.
• Place the pan back on the heat and brown the chicken breasts on both sides. Remove and set aside.
• Fry the mushrooms and garlic until fragrant then add the thyme, lemon juice, chicken stock and cream. Allow to come to a simmer then add the bacon and chicken back to the pan and cover.
• Allow to simmer for 8-10 minutes or until the chicken is cooked through and the sauce has reduced.
• Season to taste and serve.

CHICKEN WITH BACON, MUSHROOMS AND ONIONS

Steps:

• Cook the bacon in a large skillet over medium-low heat until crisp.
• With a slotted spoon, transfer it to a 4 to 6 quart Crockpot Pour off all but two teaspoons of fat from the pan.
• Add the chicken and brown over medium-high heat; transfer to the cooker.
• Pour the wine into the pan and deglaze allowing wine to reduce and thicken slighty.
• Add the reduced wine along with the mushrooms, onions, garlic, rosemary and salt to the crockpot.
• Cover and cook on low heat for 6 hours, or on high for 3 hours.
• Transfer the chicken, bacon, and vegetables to a platter; keep warm.
• Pour the sauce into a small saucepan.
• Combine the water and cornstarch; stir it into the sauce.
• Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes.
• Pour over the chicken.

CHICKEN IN RED WINE WITH ONIONS, MUSHROOMS AND BACON: COQ AU VIN

Steps:

• Remove the rind and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry.
• In a heavy large heavy bottomed casserole or Dutch oven, saute the bacon slowly in hot butter until it is very lightly browned (temperature of 260 degrees F for an electric skillet). Remove to a side dish.
• Dry the chicken thoroughly. Brown it in the hot fat in the casserole. (360 degrees F for the electric skillet.)
• Season the chicken with salt and pepper. Return the bacon to the casserole with the chicken. Cover and cook slowly (300 degrees F) for 10 minutes, turning the chicken once.
• Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.
• Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 20 to 25 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.
• While the chicken is cooking, prepare the onions and mushrooms.
• Simmer the chicken cooking liquid in the casserole for 1 to 2 minutes, skimming off fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, and discard bay leaf.
• Blend the butter and flour together into a smooth paste (beurre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring and simmer for 1 to 2 minutes. The sauce should be thick enough to coat a spoon lightly.
• Arrange the chicken in a casserole, place the mushrooms and onions around it and baste with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered for no longer than 1 hour or cool, cover and refrigerate until needed.
• Shortly before serving, bring the casserole to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is heated through.
• Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley.
• When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly.
• Braise them as follows: Pour in the stock, season to taste, and add the herb bouquet. Cover and simmer slowly for 15 to 20 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are.
• Bake them as follows: Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in 1 layer. Set uncovered in upper third of a preheated 350 degree F oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape and be a nice golden brown. Remove herb bouquet. Serve them as they are.
• Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.
• Toss the shallots or green onions, if using, with the mushrooms. Saute over moderate heat for 2 minutes. Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

CHICKEN WITH MUSHROOMS AND BACON

Steps:

• Cook bacon in heavy Dutch oven over medium-high heat until almost crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add onions, mushrooms and garlic to drippings in pot. Sauté until onions are tender and golden, about 10 minutes. Using slotted spoon, transfer vegetables to bowl.
• Sprinkle chicken with salt and pepper. Add to pot; sauté until brown, about 15 minutes. Return bacon and vegetables to pot. Add remaining ingredients; bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 30 minutes.
• Using large spoon, skim fat from top of sauce. Season chicken to taste with salt and pepper and serve.