Pan Chicken with Bacon and Mushrooms

Pan Chicken with Bacon and Mushrooms

I’ve always loved cooking.  I remember I’d stand beside my mother while she made a homemade dinner every night, even when she was sick and tired.  I used to drive her nuts because she was afraid I’d get burned on the stove.  While this dish is not an actual one my mother made for us it is inspired by one of my favourite ‘chicken and rice’ dishes she would serve us.

Serves 4-6

2 Strips of bacon

4 Boneless skinless chicken breasts cut into thirds

1/4 cup Dijon mustard

Salt

Pepper

1 tbsp extra virgin olive oil

1 Medium onion, cut into sticks

227 g Cremini mushrooms, sliced

5-6 sprigs fresh thyme

3 cloves garlic, crushed

1/2 cup white wine

1 1/2 cup sodium-reduced chicken stock

1 tbsp corn starch

1 tbsp water

Place a large non-stick frying pan over medium-high heat and cook the bacon until crisp; set aside to drain on a paper towel.

Drain the bacon fat from the pan but don’t wipe it clean.

Evenly coat the chicken pieces in the Dijon mustard and season both sides with salt and pepper.

Using the pan you cooked the bacon in, panfry the chicken pieces over medium heat until browned (2-3 minutes per side) and then transfer the chicken to a plate (the chicken won’t be cooked yet).

Return the pan again to medium heat and add the olive oil, when it’s hot (it will ripple) add the onion, mushrooms and thyme sprigs; season with salt and pepper.

Sauté until the mushrooms and onion are cooked and then add the garlic.

Sauté for about 30 seconds, careful not to let the garlic burn; turn the heat up to high and add the wine, scape the bottom of the pan to release any flavours (deglazing).

After the wine has cooked out (about 30 seconds to a minute) add the stock; bring the pan to a boil and place the chicken pieces to the boiling liquid.

Drop the heat to medium-low and then simmer the pan for 15 minutes.

Once the chicken is cooked, whisk together the cornstarch and water and pour it into the pan and let the sauce bubble until it’s thickened.

Taste and adjust seasoning on the sauce.

Crumble the bacon pieces and add them to the pan just before serving.

Notes:

1. Serve with rice or any yummy potato side you like.

A recipe for Pan Chicken with Bacon and Mushrooms, panfried chicken with bacon and mushrooms with a white wine pan sauce.

Pan Chicken with Bacon and Mushrooms

I've always loved cooking. I remember I'd stand beside my mother while she made a homemade dinner every night, even when she was sick and tired. I used to drive her nuts because she was afraid I'd get burned on the stove. While this dish is not an actual one my mother made for us it is inspired by one of my favourite 'chicken and rice' dishes she would serve us.

Servings	Prep Time
4-6	5 minutes

Cook Time

20 minutes

Servings Prep Time 4-6 5 minutes

Cook Time 20 minutes

Pan Chicken with Bacon and Mushrooms I've always loved cooking. I remember I'd stand beside my mother while she made a homemade dinner every night, even when she was sick and tired. I used to drive her nuts because she was afraid I'd get burned on the stove. While this dish is not an actual one my mother made for us it is inspired by one of my favourite 'chicken and rice' dishes she would serve us. Servings Prep Time 4-6 5 minutes Cook Time 20 minutes Servings Prep Time 4-6 5 minutes Cook Time 20 minutes

Ingredients

• 2 Strips bacon
• 4 Boneless, skinless chicken breasts, , cut into thirds
• 1/4 Cup dijon mustard
• salt
• pepper
• 1 tbsp extra virgin olive oil
• 1 Medium onion, , cut into sticks
• 227 g cremini mushrooms, , sliced
• 5-6 Sprigs fresh thyme
• 3 Cloves garlic , crushed
• 1/2 Cup white wine
• 1 1/2 Cup sodium-reduced chicken stock
• 1 tbsp corn starch
• 1 tbsp water

Servings:

Instructions

1. Place a large non-stick frying pan over medium-high heat and cook the bacon until crisp; set aside to drain on a paper towel.
2. Drain the bacon fat from the pan but don’t wipe it clean.
3. Evenly coat the chicken pieces in the Dijon mustard and season both sides with salt and pepper.
4. Using the pan you cooked the bacon in, panfry the chicken pieces over medium heat until browned (2-3 minutes per side) and then transfer the chicken to a plate (the chicken won’t be cooked yet).
5. Return the pan again to medium heat and add the olive oil, when it’s hot (it will ripple) add the onion, mushrooms and thyme sprigs; season with salt and pepper.
6. Sauté until the mushrooms and onion are cooked and then add the garlic.
7. Sauté for about 30 seconds, careful not to let the garlic burn; turn the heat up to high and add the wine, scape the bottom of the pan to release any flavours (deglazing).
8. After the wine has cooked out (about 30 seconds to a minute) add the stock; bring the pan to a boil and place the chicken pieces to the boiling liquid.
9. Drop the heat to medium-low and then simmer the pan for 15 minutes.
10. Once the chicken is cooked, whisk together the cornstarch and water and pour it into the pan and let the sauce bubble until it’s thickened.
11. Taste and adjust seasoning on the sauce.
12. Crumble the bacon pieces and add them to the pan just before serving.

Recipe Notes

1.  Serve with rice or any yummy potato side you like.

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