Hello Castle Visitors – Let’s Get Cookin’ !
I have a dreamy dinner idea for you today. Not totally all about bacon but bacon certainly adds flavor – as we know it does in EVERYTHING. This recipe has a lot of ingredients but trust me – it’s totally worth going to the trouble to try this one. It’s beyond tasty. AND I KNOW WHAT I’M TALKIN’ ABOUT WHEN IT COMES TO BACON! This recipe has another favorite ingredient of mine…….mushrooms. As usual, remember recipes are GUIDELINES – if you want to add more bacon than the recipe calls for – DO IT.
Creamy Chicken Mushroom Skillet With Bacon
INGREDIENTS
- 4 – 6 chicken thighs, skinless and boneless
- Salt and fresh cracked pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 teaspoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, finely minced
- 1 small yellow onion, minced
- 1/3 cup chicken stock
- 1 3/4 cups half and half or heavy cream
- 1 cup sliced mushrooms
- 1 teaspoon crushed red chili pepper flakes, optional
- 1/4 cup fresh grated Parmesan cheese, optional
- 1/2 cup crispy cooked bacon
- Chopped spring onion, for garnish
DIRECTIONS
1. Heat olive oil in a large skillet over medium heat. Season the boneless chicken thighs on both sides with paprika, garlic powder, salt and pepper, and cook for 5-8 minutes on each side depending on the thickness, or until cooked to your liking. Once done, remove chicken thighs from the pan and set aside.
2. Melt butter in the remaining cooking juices in the same pan. Add sliced mushrooms, garlic, onion, Italian seasoning, and red crushed chili pepper and stir-fry until fragrant, about one minute. Add in the vegetable or chicken stock, and allow to reduce a little.
3. Reduce heat to low, add the half and half (or heavy cream), and bring to a gentle simmer. Adjust seasoning with salt and pepper.
4. Add the crispy bacon in the sauce, and stir in the parmesan cheese (if using). Allow sauce to simmer for a further minute until cheese melts through the sauce.
5. Transfer the chicken thighs back into the pan with the mushroom sauce to reheat; sprinkle chopped scallion, and spoon the sauce over each chicken thighs. Serve creamy mushroom chicken with bacon over steamed vegetables, zucchini noodles or cauliflower rice, and rice or pasta for non-keto. Enjoy!
Note: You can use dry white wine instead of vegetable stock if you prefer.
Oh boy…..can’t say enough about how yummy this is and
YES we used more bacon than the recipe calls for !
See You Next Week For More Bacon……
TWO Spoiled Cats 