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Creamy Bacon Chicken


Creamy Bacon Chicken

This smooth bacon chicken formula is a debauched and flavorful supper that is simple enough for a weeknight and delectable enough for organization. It's prepared in around 30 minutes! 

I most likely don't need to sell you excessively hard, however chicken with bacon and cream is an extraordinary combo! Indeed, even my cream-hating spouse said it was extremely delectable. The chicken is sautéed to a brilliant earthy colored outwardly and when you nibble into it, it softens in your mouth. What's more, the bacon... well it makes everything far and away superior.

Ingredients

2 large chicken breasts cut in half lengthwise
6 strips bacon cut into small pieces
Flour for dredging
Pepper to taste
1/4 teaspoon garlic powder
1/2 cup chicken broth
1 tablespoon butter
1/2 teaspoon lemon juice
1 cup heavy/whipping cream

Instructions


  1. Cut the bacon up and add it to a skillet (I use kitchen shears to make this job quick). Fry it over medium-high heat until crispy (about 10 mins). Once the bacon is done, take it out of the pan and set it aside. Leave about 2 tablespoons of the bacon fat in the pan.
  2. Meanwhile, prep your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and pepper and then coat them in the flour. 
  3. Add the chicken to the skillet and cook it in the remaining bacon fat over medium-high heat for 4-5 minutes/side or until it's golden. If it starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
  4. Add the chicken broth, lemon juice, and butter to the pan. Let it bubble until it's reduced by half (about 3-4 minutes).
  5. Stir in the cream and once it starts to bubble, add the chicken and bacon back into the pan. Cook for another 5 minutes or so until the chicken is fully cooked through and the sauce has reduced to your liking.

Recipe Notes


  • I used my 10-1/4" Lodge cast iron skillet to make this recipe. Any skillet would work, though!
  • I suggest using fairly large boneless/skinless chicken breasts for this recipe since we're cutting them in half lengthwise. If you have smaller chicken breasts, use 4 of them and leave them intact.

This article is adapted from this site.
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