Creamy Bacon Chicken
Chicken breasts are browned in bacon fat wrapping them in a delightful smokey flavor. Using thinner breast fillets minimizes the browning time and ensures the chicken stays tender. But the real story here is the sauce. How can you go wrong with both cream and bacon? While not the most low calorie of dishes, Creamy Bacon Chicken is a Keto friendly main course. It’s also a very family friendly dish that even the most picky eaters love.
Very few additional ingredients are required to pull this dish together. A huge plus in this era of hit and miss availability in the grocery aisles! For the chicken, just a sprinkle of garlic powder and a quick dredge in flour to give your chicken a golden brown exterior. Beyond the cream and bacon, all you need for the sauce is chicken broth (I recommend always keeping a jar of bouillon in the pantry) a bit of butter and a squeeze of lemon. Voila – sauce to die for!
Adapted from : itsthyme2cook.com
Ingredients
- 1/2 cup chicken broth
- 1/4 teaspoon garlic powder
- Pepper to taste
- Flour for dredging
- 6 strips bacon cut into small pieces
- 1 tablespoon butter
- 1 cup heavy/whipping cream
- 1/2 teaspoon lemon juice
- 2 large chicken breasts cut in half lengthwise
Instructions
Number One, Cut the bacon up and add it to a skillet (I use kitchen shears to make this job quick). Fry it over medium-high heat until crispy (about 10 mins). Once the bacon is done, take it out of the pan and set it aside. Leave about 2 tablespoons of the bacon fat in the pan.
Number Two, Meanwhile, prep your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and pepper and then coat them in the flour.
Number Three, Add the chicken to the skillet and cook it in the remaining bacon fat over medium-high heat for 4-5 minutes/side or until it's golden. If it starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
Number Four, Add the chicken broth, lemon juice, and butter to the pan. Let it bubble until it's reduced by half (about 3-4 minutes).
Number Five, Stir in the cream and once it starts to bubble, add the chicken and bacon back into the pan. Cook for another 5 minutes or so until the chicken is fully cooked through and the sauce has reduced to your liking.
Number Two, Meanwhile, prep your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and pepper and then coat them in the flour.
Number Three, Add the chicken to the skillet and cook it in the remaining bacon fat over medium-high heat for 4-5 minutes/side or until it's golden. If it starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
Number Four, Add the chicken broth, lemon juice, and butter to the pan. Let it bubble until it's reduced by half (about 3-4 minutes).
Number Five, Stir in the cream and once it starts to bubble, add the chicken and bacon back into the pan. Cook for another 5 minutes or so until the chicken is fully cooked through and the sauce has reduced to your liking.
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