Bacon Mushroom Chicken

Bacon is everywhere. In quiches, sandwiches, on burgers. Nowadays you see it in pancakes, cupcakes, even lollipops (which are gross, by the way). Jack in the Box even came out with a bacon shake.

I love bacon, but I’ve been (mostly) taking it out of my diet since we stopped eating cured meats (read here about nitrates and nitrites in cured meat). Every so often, I’ll make one of my favorite dishes, using uncured bacon. Because, honestly…what’s life without bacon? It’s one of the best creations ever…crispy, smoky, chewy, salty…mmm…

This dish is a family pleaser. One of my sons hates chicken. We have to force him to eat dinner when we have chicken. Tonight, I made this…he asked for seconds. (!!!!!)

BACON MUSHROOM CHICKEN

3 boneless, skinless chicken breasts, butterflied and cut in half to make 6 portions
8 slices of uncured bacon
1/2 onion, diced
6 oz. sliced mushrooms
4 TBS flour
2 cups chicken stock
1/2 tsp dried rosemary
1/4 tsp salt

Start by butterflying the chicken breasts. To do this, flatten as well as you can, then cut the thick side from the inside and flatten it to create a thin fillet. You can also pound it thin, or have your butcher butterfly them for you when you buy it. See the pictures if I’ve confused you, hopefully they’ll help. Basically, you want them thin, so they cook quickly.

Place the bacon in a large skillet and cook over medium heat until crispy. Take out the bacon and drain it on paper towels.  Place the chicken portions in the pan with the bacon grease and brown on each side, until fully cooked through (inside is no longer pink and juice runs clear when cut into). Remove the chicken from the pan and place aside.

The pan should still have bacon grease in it. There needs to be about 4-6 TBS of bacon grease. If you have a hard time estimating, pour it into a glass bowl or measuring cup and measure it. Be careful! It’s hot! Put 4 TBS back into the pan. If there is less that 4 TBS, add butter or olive oil to bring it up to 4 TBS. This all sounds complicated, but it really isn’t. You should be able to look at the grease left in the pan and either pour some out or add some butter in…it doesn’t have to be exact.

Add the onions and mushrooms to the bacon grease and cook until mushrooms are soft and onions are translucent and starting to brown. Dump in the flour and stir vigorously until flour becomes light brown (you are making a roux). Add the chicken stock 1/2 cup at a time, stirring continuously and stirring out lumps after each addition. Add the rosemary and salt. Continue to cook while stirring until it thickens. When it’s a thick sauce, add the bacon and chicken portions. This is great served with mashed potatoes. Enjoy!

printable version

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2 thoughts on “Bacon Mushroom Chicken

  1. Pingback: Creamy Chicken and Wild Rice Soup (Slow Cooker) | fromscratchtoplate

  2. I just made this last night. It was delicious. My husband compared it to chicken marsala without the wine. I will definitely make this again.

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