ONE PAN CREAMY BACON CHICKEN
This creamy bacon chicken recipe is an easy delicious dinner that's quick enough for a weeknight meal but elegant enough for entertaining. The tender chicken fillets are pan-fried chicken then coated in a creamy bacon sauce. Serve this creamy chicken over pasta, rice, mashed potatoes, or choose a side salad and some fresh bread. A great 30-minute meal the whole family will love!
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 30m
Number Of Ingredients 16
Steps:
- Chop the bacon into small dice.6 slices bacon
- Place a large skillet or frying pan over medium heat, add the bacon and cook for 8-10 minutes until crispy. Use a slotted spoon to remove the bacon from the pan, leaving behind the bacon fat/grease.
- Pat the chicken breast dry to stop it sliding about the board.2 chicken breasts
- Lay the chicken breast flat on a chopping board.
- Use a large sharp knife to cut sideways through the breast.
- Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.
- Carefully cut through until you have two plump fillets. Repeat with the second chicken breast.
- If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
- Add the flour to a shallow dish.¼ cup all-purpose flour
- Season the chicken fillets on both sides with salt and pepper, then coat them lightly in the flour. (don't discard the flour yet)½ tsp salt½ tsp black pepper
- Add the butter to the bacon fat and once melted, add the floured chicken fillets to the pan.1 tbsp butter4 chicken fillets
- Cook chicken for 4 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
- Turn the heat down to low, add the butter and chopped onion to the pan. Cook for 3-4 minutes until they have softened but not browned. 2 tbsp butter1 finely chopped onion
- Add two tablespoons of the remaining dredging flour to the onions and stir to coat. (see note 6)2 tbsp flour
- Slowly whisk in the chicken broth and sherry (if using). Scrape the bottom of the pan to ensure you get every bit of flavor up.3/4 cups chicken broth/stock2 tbsp dry sherry (optional)
- Add in ¾ of the crispy bacon and the dried thyme, then bring to a simmer and cook gently for a minute.3/4 of cooked crispy bacon½ tsp dried thyme
- Add the heavy cream, mustard, salt, and pepper to the pan and stir well.1 ¼ cups heavy cream½ tsp Dijon mustard¼ tsp salt¼ tsp black pepper
- Add the chicken back into the pan, plus any collected juices. Simmer together for another 4 minutes until the sauce has thickened, and the chicken is heated through.
- Season to taste and serve sprinkled with the remaining bacon.reamining crispy bacon
Nutrition Facts : Calories 676 kcal, Carbohydrate 18 g, Protein 33 g, Fat 53 g, SaturatedFat 28 g, Cholesterol 219 mg, Sodium 912 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN WITH CIDER AND BACON SAUCE
Make and share this Chicken With Cider and Bacon Sauce recipe from Food.com.
Provided by kitchenslave03
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Flatten each chicken breast half to 1/2 inch thick. Sprinkle evenly with salt and pepper.
- Cook bacon in large nonstick skillet over med heat til crisp. Remove bacon from pan. Add chicken to drippings; cook 6 min on each side or til cooked through. Remove chicken from pan and keep warm.
- Add onion to pan; cook 2 min or til tender. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook til reduced to 1/2 c (about 5 min). Stir in cooked bacon and serve sauce over chicken.
Nutrition Facts : Calories 191, Fat 6.8, SaturatedFat 2.1, Cholesterol 76.2, Sodium 325.8, Carbohydrate 1.5, Fiber 0.2, Sugar 0.5, Protein 29.3
CHICKEN BREAST IN BACON AND CIDER PAN SAUCE
I like to flatten a package of chicken breast when I buy them and store them in the freezer as single servings. The variations of chicken breasts with pan sauces are endless. This is a fast and simple dinner, with rice and broccoli.
Provided by Kanzeda
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
- Reduce heat to low and add garlic to pan; cook until golden brown. Add cider and broth; raise heat to medium high bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken.
Nutrition Facts : Calories 258.3, Fat 7.5, SaturatedFat 2.3, Cholesterol 111.5, Sodium 452, Carbohydrate 1.3, Fiber 0.1, Sugar 0.1, Protein 43.4
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- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap (or waxed paper); pound to ½-inch thickness using a meat mallet or rolling pin. Sprinkle the chicken evenly with salt and pepper.
- Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove the bacon from the pan. Add the chicken to the drippings in the pan; cook 6 minutes on each side or until done. Remove the chicken from the pan and tuck it inside some foil to keep warm.
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