Skillet Chicken in Creamy Mushroom Sauce with Bacon

Name: Skillet Chicken in Creamy Mushroom Sauce with Bacon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 -4 servings
Ingredients: 2 chicken breasts; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons olive oil, divided; 1 tablespoon butter; 10 ounces cremini mushrooms, thinly sliced; 1 shallot, chopped; 2 tablespoons basil pesto; 1/2 teaspoon dried oregano; 1/4 teaspoon dried thyme; 4-6 garlic cloves, minced; 1/4 cup half and half; 2 cups low sodium chicken broth, divided; 1 tablespoon balsamic vinegar; 1 tablespoon Dijon mustard; 1 tablespoon +1 teaspoon cornstarch; 4-6 strips bacon, cooked and crumbled, divided; fresh parsley; freshly grated Parmesan cheese

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2 -4 servings
Course
Main Course, Dinner
Cuisine
Italian

Skillet Chicken in Creamy Mushroom Sauce with Bacon

Victor Mills

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

2 chicken breasts sliced horizontally or 4 small boneless, skinless chicken breasts, pounded thin (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 tablespoon butter
10 ounces cremini mushrooms, thinly sliced
1 shallot, chopped
2 tablespoons basil pesto
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
4-6 garlic cloves, minced
1/4 cup half and half or heavy cream, optional*
2 cups low sodium chicken broth, divided
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon +1 teaspoon cornstarch
4-6 strips bacon, cooked and crumbled, divided

Garnish

fresh parsley
freshly grated Parmesan cheese

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Instructions

Rinse and pat chicken dry then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Once very hot, add chicken and cook 2-3 minutes or until golden, flip, cover, and reduce heat to medium. Continue to cook 4-7 minutes (depending on thickness) or until chicken is cooked through. Transfer to plate.
Reduce heat to medium and melt 1 tablespoon butter in 1 tablespoon olive oil. Add mushrooms, and cook, stirring often, for 4 minutes then add shallots, pesto, oregano and thyme and cook another 3 minutes, stirring often. Add garlic and saute 30 seconds.
Stir in 1 1/2 cups chicken broth, cream or half and half (optional), Dijon mustard and balsamic vinegar. Whisk cornstarch with remaining 1/2 cup chicken broth and add to skillet. Bring to a boil then reduce to a simmer, stirring occasionally until sauce has thickened. Add chicken back to skillet, stir in half the bacon and leave the rest to garnish.
Garnish with remaining bacon. freshly grated Parmesan (highly recommended) and fresh parsley. Serve with/over noodles, potatoes or rice.

Notes

*This sauce is still wonderfully flavorful without the half and half/heavy cream so if you want to save calories you can definitely skip it – but if you want to add some extra creaminess, its divine!