Ingredients
Scale
- 4 boneless skin-on chicken breasts (about 2.5 pounds)
- 1 onion, diced
- 3 cloves of garlic, diced
- 3 strips of bacon, chopped
- 8 oz crimini mushrooms, sliced
- ½ cup white wine
- ½ cup chicken stock
- 1 cup of heavy cream
- 1 lemon, zested
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees
- Dice the onion and garlic.
- Dice the bacon
- Cook the bacon with a little olive or vegetable oil, about 1 tablespoon over medium heat until fully cooked and slightly crispy. Remove the bacon from the pan with a slotted or wooden spoon and reserve the bacon fat in the pan.
- Season the chicken with a little salt and pepper and then place in pan skin side down over medium high heat
- Sear the chicken breasts for about 3 minutes until the skin is brown and crispy and then flip over. Make some space in the pan so you can cook the vegetables around the chicken.
- Add the diced onion to the pan and cook for 2 minutes until soft
- Add the mushrooms to the pan and cook for 3 minutes, it is ok if they are piled high. Gently mix the mushrooms every 30 seconds.
- Add the chopped garlic and mix
- Add the white wine and allow to come to a simmer and reduce by half about 2 minutes
- Add the chicken stock and allow to come to a simmer and reduce by half about 2 minutes
- Add the heavy cream and allow to come to a low simmer
- Place the pan in the oven Bake at 350 for 10 minutes and sauce has thickened
- Remove the pan from oven and top with the Zest of one lemon
- Prep Time: 5
- Cook Time: 25
- Category: Dinner
- Method: Stove and Oven
- Cuisine: American