Chicken With Mushrooms And Bacon 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.

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.

BACON WRAPPED CHICKEN WITH MUSHROOMS

Steps:

• Wrap the chicken breast fillets with 1-2 bacon rashers each.
• Heat a little oile in a non stick frying pan, and quickly fry the chicken for a couple of minutes each side, just so the bacon starts to brown a little.
• Place in an oven proof dish, that just holds them lying next to eachother (not too big).
• In a bowl mix the soup with the mushrooms and pour over the chicken, so it's nearly covered.
• Cover with a lid or tin foil and bake in a preheated oven at 190°C/375°F/Gas 5 for 30-40 minutes, until chicken is no longer pink.
• Remove lid and sprinkle the cheese over the chicken breasts, replace lid and let rest for 5 minutes.
• Serve with rice.

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.

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.

BAKED CHICKEN WITH MUSHROOMS AND BACON

Steps:

• Preheat oven to 350 degrees.
• Pour melted butter into a 9 x 13 inch baking dish.
• Add chicken, skin down and sprinkle with half of the salt and garlic.
• Turn chicken over and sprinkle with the rest of the salt and garlic.
• Lay bacon on top of chicken.
• Sprinkle with mushrooms.
• Bake for 45-60 minutes or until chicken tests done.
• Remove chicken to platter and keep warm.
• Pour juices from dish into a small saucepan and whisk with cream over low heat til thick.
• Pour sauce over chicken.

PAN-SEARED CHICKEN WITH BACON-MUSHROOM SAUCE

Steps:

• Combine the water and cornstarch in a small bowl and set aside. Re-mix thoroughly before using.
• Spread the flour on a large plate or in a baking dish.
• Heat a large, nonstick skillet over medium heat and add the bacon. Cook until just cooked through but not too crispy, 4-5 minutes, depending on thickness. Use a slotted spoon to transfer to a plate.
• Remove all but 2 tablespoons of fat from the pan.
• Dredge the chicken in flour, shaking off excess. Season with salt and pepper and sear until golden brown on the bottom, 6-7 minutes. Turn and sear until just cooked through, 6-7 minutes longer, depending on thickness. Transfer to a plate.
• Add the butter to the skillet and swirl to coat. Add the mushrooms and season with salt and pepper. Cook until softened and the mushrooms release juices, 4-5 minutes.
• Return the bacon to the skillet and add the chicken broth. Remix the cornstarch slurry and stir into the mushroom mixture. Reduce the heat to medium-low and cook until slightly thickened, 3-4 minutes.
• Return the chicken and any accumulated juices to the skillet and turn to coat. Cook until warm throughout, 2-3 minutes.
• Plate the chicken with bacon-mushroom sauce spooned on top. Serve right away.

CHICKEN, BACON AND MUSHROOM CASSEROLE

Steps:

• Toss 8 small free-range chicken legs in 1/4 cup (40g) plain flour until coated.
• Heat 2 tbs olive oil in a frying pan over high heat.
• Add chicken and cook, turning until golden. Place in a 3.5-litre crockpot.
• Add 200g bacon rashers, rind removed and cut into 2cm cubes, 500g button mushrooms, halved, 1 onion, chopped, and 2 garlic cloves, crushed, to the frying pan and cook for 5 minutes or until golden.
• Add to the crockpot with 800g can diced tomatoes and 140g container tomato paste.
• Cook, covered, on Low for 4-6 hours or on High for 2-3 hours.
• Season well with salt and freshly ground pepper. Serve with a dollop of sour cream and scattered with chopped continental parsley.

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.

BACON MUSHROOM CHICKEN

Steps:

• Preheat oven to 350.
• Pour melted butter into a 9x13-in baking dish.
• Add chicken, skin side down, sprinkle with seasoning salt and garlic.
• Turn chicken over, season and lay bacon strips on top.
• (If using 4 breast halves, cut bacon pieces in half.) Sprinkle with mushrooms.
• Bake in the preheated oven for 45-60 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.