Pan-Seared Chicken With Bacon-Mushroom Sauce

Name: Pan-Seared Chicken With Bacon-Mushroom Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon water; 2 teaspoons cornstarch; 3/4 cup flour; 2 slices bacon, chopped (thick-cut); 4 (6 ounce) boneless skinless chicken breast halves; 1/2 teaspoon sea salt; 1/2 teaspoon fresh ground black pepper; 2 tablespoons unsalted butter; 8 ounces white mushrooms, thickly sliced; 1 cup chicken broth

Submitted by Pamela Steed Hill

"Boneless chicken breasts pan-sear quickly and make an easy, tasty dish with just a little seasoning—and you can dress them up in a simple but very flavorful sauce without much time at all. Smoky bacon pairs well with earthy mushrooms and they come together with only a little butter, broth, and cornstarch slurry. This warm, inviting sauce has rich taste and silky texture, and it brings some delicious “wow” to everyday chicken."

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photo by Pamela Steed Hill

Ready In:: 40mins
Ingredients:: 10
Serves:: 4

ingredients

1 tablespoon water
2 teaspoons cornstarch
³⁄₄ cup flour
2 slices bacon, chopped (thick-cut)
4 (6 ounce) boneless skinless chicken breast halves
¹⁄₂ teaspoon sea salt
¹⁄₂ teaspoon fresh ground black pepper
2 tablespoons unsalted butter
8 ounces white mushrooms, thickly sliced
1 cup chicken broth

directions

Combine the water and cornstarch in a small bowl and set aside. Re-mix thoroughly before using.
Spread the flour on a large plate or in a baking dish.
Heat a large, nonstick skillet over medium heat and add the bacon. Cook until just cooked through but not too crispy, 4-5 minutes, depending on thickness. Use a slotted spoon to transfer to a plate.
Remove all but 2 tablespoons of fat from the pan.
Dredge the chicken in flour, shaking off excess. Season with salt and pepper and sear until golden brown on the bottom, 6-7 minutes. Turn and sear until just cooked through, 6-7 minutes longer, depending on thickness. Transfer to a plate.
Add the butter to the skillet and swirl to coat. Add the mushrooms and season with salt and pepper. Cook until softened and the mushrooms release juices, 4-5 minutes.
Return the bacon to the skillet and add the chicken broth. Remix the cornstarch slurry and stir into the mushroom mixture. Reduce the heat to medium-low and cook until slightly thickened, 3-4 minutes.
Return the chicken and any accumulated juices to the skillet and turn to coat. Cook until warm throughout, 2-3 minutes.
Plate the chicken with bacon-mushroom sauce spooned on top. Serve right away.