Creamy Bacon And Mushroom Chicken Breasts Food

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 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.

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.

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 BACON MUSHROOM BAKE

Steps:

• Preheat oven to 350 degrees F.
• In 12-inch cast iron skillet melt 1 tablespoon each butter and olive oil over medium high heat.
• Season chicken with seasoning salt and pepper to taste. Add chicken to skillet and cook for 6-8 minutes till golden (chicken will finish cooking in the oven). Remove to plate and set aside.
• To the same skillet, add the remaining 1 tablespoon each butter and olive oil. Add mushrooms. Cook till tender. This took me about 8-10 minutes. Remove to plate and set aside.
• To the skillet add the fresh spinach, garlic and the 1/2 cup chicken broth. Cook spinach down, season lightly.
• In medium sized mixing bowl using wooden spoon or mixer, mix together cream cheese, parmesan cheese, mozzarella cheese, sour cream, mayonnaise, dried onion flakes.
• Return chicken and mushrooms to the skillet with spinach. Stirring well to mix the ingredients together. Stir in half the crumbled or chopped bacon pieces. Stir in the cheese mixture. Top with remaining bacon and additional tablespoon of parmesan cheese.
• Bake for 30 minutes until golden and bubbling.

CHICKEN BREAST WRAPPED IN BACON WITH MUSHROOM WINE SAUCE

Steps:

• Place the chicken breast on a plate and lightly season with white pepper.
• Wrap the chicken breast with two strips of bacon using toothpicks to hold bacon in place.
• Heat a skillet and lightly cover with oil.
• Add the chicken breasts and brown all sides of the bacon and finish cooking.
• Remove the cooked chicken pieces and keep warm.
• Add the butter to the same pan and melt; add the mushrooms and garlic.
• Saute for 3 minutes.
• Add the wine and cream, blending the mixture.
• Season with salt and pepper.
• Plate the bacon wrap chicken breast and serve with the mushroom wine sauce.

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.