Skillet Chicken with Mushrooms, White Wine, Bacon and Leeks

• Gluten free

• Meat

  • 4 slices Bacon, center cut
  • 20 oz Chicken breasts, boneless skinless

• Produce

  • 1 Leek, large
  • 8 oz Mushrooms, white

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Heavy cream
  • 1/4 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/2 cup Holland house white cooking wine

Found on rachelcooks.com

Description

Ingredients

• 1 tablespoon olive oil
• 20 ounces boneless skinless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 slices center cut bacon (2-3 ounces)
• 1 large leek, sliced into thin half moons (white and light green parts) and washed thoroughly
• 8 ounces white mushrooms, sliced
• 1/2 cup Holland House White Cooking Wine
• 1 cup heavy cream
• 1/4 cup parmesan cheese

Directions

• In a large, deep skillet, heat olive oil over medium heat. Add chicken and cook for 8 minutes on one side before flipping and cooking for an additional 8 minutes or until cooked through (internal temperature of 165 degrees Fahrenheit). Remove to a plate. To the pan, add bacon and cook until crispy. Remove bacon to a paper towel lined plate, keeping grease in pan. Add leeks to bacon grease and cook until starting to soften. Add mushrooms and continue to stir and cook until mushrooms are browned and cooked. Add Holland House White Cooking Wine and increase heat to medium-high. Cook until liquid is reduced by about half. Reduce heat to medium and add cream and parmesan cheese. Simmer until thickened and add chicken and bacon back to the pan. Serve immediately.