Keltin
New member
Ever find yourself at a loss for what to cook? Got chicken breasts……but no idea how to cook them. I so hit that block tonight. In the end, I let what was left in the fridge guide me. I had a whole chicken, some bacon and half a container of mushrooms, and this evolved from that. Simple country food really, but it was pretty darn good.
Chicken with Bacon and Mushroom Gravy
Ingredients
2 Boneless, skinless chicken breasts
6 pieces of bacon
4 oz fresh, sliced mushrooms
2-3 cups chicken stock
2 Tbsp Butter
1/4 cup White Wine
Seasoned Flour
Procedure
Pre-heat oven to 350.
In a small skillet over medium-high heat, cook the mushrooms in butter (covered) until tender. Uncover, and increase heat to high. Add wine, and stir often till the wine is nearly evaporated. Remove mushrooms to a covered bowl and set aside.
Lightly dust the chicken breast with the seasoned flour.
In an oven safe skillet, cook the bacon. Set the bacon aside on paper towels to drain. In the same skillet, brown the chicken breasts on both sides, about 3-4 minutes per side, and set aside uncovered to drain on paper towels.
In the remaining grease, add 1 Tbsp flour to make a roux. If there isn’t enough grease, then add some oil. You need about 2 Tbsp of oil/grease in the pan.
Cook the flour (roux), stirring often to develop a nice brown color (think coffee with cream color!). Now slowly add chicken broth, stirring often, to reach desired consistency.
Chop the bacon (using kitchen shears is easiest) and add to the gravy. Also add the mushrooms. Stir well. Now add the chicken breasts and place the skillet in the oven. Allow to cook for 10 minutes to bring the breasts to temp and finish the cooking process.
Plate the breast plain, on rice, or noodles, then ladle gravy over the breast. Throw some biscuits on the side to mop up the gravy!
Chicken with Bacon and Mushroom Gravy
Ingredients
2 Boneless, skinless chicken breasts
6 pieces of bacon
4 oz fresh, sliced mushrooms
2-3 cups chicken stock
2 Tbsp Butter
1/4 cup White Wine
Seasoned Flour
Procedure
Pre-heat oven to 350.
In a small skillet over medium-high heat, cook the mushrooms in butter (covered) until tender. Uncover, and increase heat to high. Add wine, and stir often till the wine is nearly evaporated. Remove mushrooms to a covered bowl and set aside.
Lightly dust the chicken breast with the seasoned flour.
In an oven safe skillet, cook the bacon. Set the bacon aside on paper towels to drain. In the same skillet, brown the chicken breasts on both sides, about 3-4 minutes per side, and set aside uncovered to drain on paper towels.
In the remaining grease, add 1 Tbsp flour to make a roux. If there isn’t enough grease, then add some oil. You need about 2 Tbsp of oil/grease in the pan.
Cook the flour (roux), stirring often to develop a nice brown color (think coffee with cream color!). Now slowly add chicken broth, stirring often, to reach desired consistency.
Chop the bacon (using kitchen shears is easiest) and add to the gravy. Also add the mushrooms. Stir well. Now add the chicken breasts and place the skillet in the oven. Allow to cook for 10 minutes to bring the breasts to temp and finish the cooking process.
Plate the breast plain, on rice, or noodles, then ladle gravy over the breast. Throw some biscuits on the side to mop up the gravy!
