Chicken in Cream Sauce
This is a "Chopped" Style dinner...what I had in the fridge.
2 strips bacon
3 chicken breasts (uncooked and scored in crisscross pattern on the top)
1 onion, chopped
1 pt mushrooms (I use bellas)
1 pt heavy cream
1/2 cup butter
2 tbsp olive oil
Seasonings to taste:
Garlic powder
Lemon Pepper
Paprika (my new favorite spice!)
Cook the bacon in a 10" skillet (or whichever one you have a lid for!) until crisp. Set aside.
Add 4 tbsp butter and 2 tbsp olive oil to skillet.
When butter is melted, add the chicken breasts. Season with garlic, lemon pepper, and paprika. Brown on both sides. Remove to plate.
Add remaining butter. Cook onions and mushrooms until onions are translucent. Crumble bacon and add it to pan.
Replace chicken in pan. Pour 1 cup heavy cream over the chicken. Cover. Cook over low heat until chicken reaches 165 on thermometer, approx half hour. (Always check!)
Remove chicken and place on serving platter.
Add remaining cream to mixture in pan. Stir to thicken, cook down as needed. This will be the "gravy" to go over your chicken.
Serves three, if everyone eats one whole chicken breast. If not, you've got leftovers!