Contrary to what it may seem, given my last two posts, I do not spend my whole summer eating caramel. I make the occasional savory dish, too! Like this creamy balsamic mushroom bacon chicken. Okay, yes, it still calls for cream, but I never have it the rest of the year, so it balances out. This was delicious, by the way!
With 4 chicken breasts, it would seem that the yield should be 4 servings, but we had much more than that! I ended up freezing the leftovers. This is good served with potatoes and a green salad, for example.
1 Tbsp. olive oil
4 chicken breasts, thinly sliced
5 slices of bacon, chopped
4 oz. mushrooms, sliced
½ cup chicken broth
1 cup lactose-free cream
3 Tbsp. balsamic vinegar
½ cup grated parmesan cheese
salt and pepper
chopped parsley, to garnish
In a large skillet, pour 1 tablespoon olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until golden-brown and cooked through. Remove chicken and set aside on a plate.
Add the bacon to the skillet and cook until crisp. Remove bacon and set aside on plate. Add the mushrooms to the skillet and cook until tender. Remove and set aside on a plate.
Add the chicken broth, cream, balsamic vinegar, parmesan cheese, and salt and pepper to the skillet. Whisk over medium high heat until it starts to thicken 3-5 minutes. Add the mushrooms to the sauce.
Add chicken to the skillet and let simmer for 1-2 minutes. Top with crispy bacon and chopped parsley.