This mushroom chicken is pan seared chicken breasts topped with creamy mushroom sauce and bacon. An easy dinner that tastes like it came from a restaurant!
- 4 slices bacon chopped
- 4 boneless skinless chicken breasts
- 1 tablespoon butter
- 1 1/2 tablespoons flour
- 8 ounces sliced mushrooms
- 1 teaspoon minced garlic
- 1 cup chicken broth
- 2 tablespoons heavy cream or half and half
- 1 tablespoon chopped parsley
- salt and pepper to taste
Place the bacon in a large pan over medium high heat. Cook the bacon for 3-5 minutes or until crisp.
Remove the bacon from the pan and set aside. Season the chicken breasts on both sides with salt and pepper to taste.
Add the chicken breasts to the bacon fat that's left in the pan. Cook for 5-6 minutes per side or until golden brown and cooked through.
Remove the chicken from the pan and cover to keep warm.
Add the butter to the pan to melt, then add the mushrooms. Season with salt and pepper to taste.
Cook for 3-5 minutes or until mushrooms have softened. Add the garlic and cook for 30 seconds. Stir in the flour
Slowly pour in the chicken broth, whisking constantly. Bring the sauce to a simmer and cook for 3-4 minutes or until just thickened.
Stir in the cream. Pour the mushroom sauce over the chicken and sprinkle with reserved bacon and parsley, then serve.
Calories: 297kcal | Carbohydrates: 4g | Protein: 29g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 104mg | Sodium: 522mg | Potassium: 690mg | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 6.7mg | Calcium: 14mg | Iron: 1mg