Bacon Swiss Cheese Chicken

• Meat

  • 3 slices Bacon
  • 4 Chicken breast, medium boneless skinless halves

• Produce

  • 2 tbsp Onion
  • 8 oz Or- button mushrooms

• Canned Goods

  • 1 1/4 cups Chicken stock/broth

• Baking & Spices

  • 2 tbsp Flour
  • 1 Pepper
  • 1 Salt

• Dairy

  • 1/2 cup Cream
  • 4 slices Swiss cheese

• Liquids

  • 1/4 cup Water

• Other

  • Thickening (optional:

Found on bakeatmidnite.com

Description

Ingredients

• 4 medium boneless skinless chicken breast halves
• 3 slices bacon
• 4 slices swiss cheese
• 2 tbs chopped onion
• 8 oz sliced -OR- button mushrooms (fresh preferred)
• 1¼ cups chicken stock/broth
• ½ cup cream
• Salt to taste
• Pepper to taste
• Thickening (optional):
• 2 tbs flour
• ¼ cup water

Directions

• In a large skillet, cook bacon until crisp. Remove bacon from pan and place on a paper towel. Do not discard the bacon drippings. You should have about 2 tbs in the pan from the cooked bacon.
• Brown chicken well on both sides over medium heat in the same pan in which you cooked the bacon. Remove from pan and set aside.
• In the same pan, brown the onions and mushrooms (if you use canned, drain first).
• Deglaze the pan with the chicken stock.
• Add the chicken back to the pan, cover and reduce heat. Cook for 15-20 minutes or until chicken is cooked through.
• Remove the chicken from the pan and keep warm while making the sauce.
• Add the cream and increase the heat to medium and reduce liquid 25%--this should take about 5-8 minutes. If you want a thicker sauce, mix the flour and water and add to the pan, stirring until liquid is thickened. Add any salt and pepper at this point.
• Place the chicken back in the pan and place a slice of swiss cheese over each piece of chicken.
• Fold the cheese slices if they are too long.
• Cover and cook over low heat until cheese melts--about 5 minutes.
• Crumble bacon over each chicken breast.