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The first step in this recipe is to choose your chicken breasts. Look for thin boneless skinless chicken breasts that are all about the same size, that way they will cook quickly and evenly. You can substitute chicken thighs for breasts if you prefer. Sear your chicken to golden brown, then it’s time to make the sauce.

  • 4 slices bacon chopped
  • 4 boneless skinless chicken breasts
  • 1 tablespoon butter
  • 1 1/2 tablespoons flour
  • 8 ounces sliced mushrooms
  • 1 teaspoon minced garlic
  • 1 cup chicken broth
  • 2 tablespoons heavy cream or half and half
  • 1 tablespoon chopped parsley
  • salt and pepper to taste

  1. Place the bacon in a large pan over medium high heat. Cook the bacon for 3-5 minutes or until crisp.
  2. Remove the bacon from the pan and set aside. Season the chicken breasts on both sides with salt and pepper to taste.
  3. Add the chicken breasts to the bacon fat that's left in the pan. Cook for 5-6 minutes per side or until golden brown and cooked through.
  4. Remove the chicken from the pan and cover to keep warm.
  5. Add the butter to the pan to melt, then add the mushrooms. Season with salt and pepper to taste.
  6. Cook for 3-5 minutes or until mushrooms have softened. Stir in the flour
  7. Slowly pour in the chicken broth, whisking constantly. Bring the sauce to a simmer and cook for 3-4 minutes or until just thickened.
  8. Stir in the cream. Pour the mushroom sauce over the chicken and sprinkle with reserved bacon and parsley, then serve.

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