Creamy Chicken with Bacon and Mushrooms
Steamed Rice and Green Beans
Ingredients
- 6 slices bacon, chopped
- 2 lb boneless, skinless chicken breasts
- 1 cup thinly sliced onion
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 2 cloves garlic, minced
- ½ cup dry white wine (or use broth)
- 1 cup heavy cream
- ¼ cup shredded Parmesan cheese
Instructions
- Cook bacon in a large nonstick skillet over medium heat until crisp; drain on paper towels, reserving drippings in skillet.
- Meanwhile, pound chicken to an even thickness in a zip-top bag using the heel of your hand or a meat mallet; lightly season with salt and pepper.
- Cook chicken in hot drippings over medium heat 4 to 5 minutes per side or until done. Remove from skillet and keep warm.
- Cook onion, mushrooms, and garlic in same skillet over medium heat until vegetables are browned and tender. Add wine, and cook until reduced by half.
- Stir in cream and cheese; simmer 5 minutes or until sauce is slightly thickened. Return chicken to skillet, and cook 2 minutes. Sprinkle with bacon.
Side Dish Ingredients
- 2 cups long-grain rice
- 1 (16-oz) pkg frozen thin green beans
Side Dish Instructions
- Cook rice according to package directions.
- Cook green beans according to package directions; season with salt and pepper to taste.
Classic Meal Plan
This recipe selected from the eMeals Classic Meal Plan.
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