Smothered Chicken

  • 3 strips thick cut bacon
  • 2 large boneless skinless chicken breasts
  • 4 oz. sliced mushrooms
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • ¼ tsp. dried thyme
  • ¼ tsp. dried rosemary
  • ¼ tsp. dried sage
  • ¼ tsp. crushed red pepper flakes
  • 2 c. chicken broth
  • 1 tsp. soy sauce (or salt if preferred)
  • 1 tsp. cornstarch mixed with 2 T. cold water

Fry the bacon over medium-low heat until crispy on both sides. Remove from pan, chop into bite-sized pieces, and reserve the bacon fat in the pan.

While the bacon cooks, slice each chicken breast in half lengthwise to create 2 thinner slices. Place saran wrap over them and use a meat tenderizer to pound them to about ¾-inch thick.

Heat the bacon fat in the over medium-high heat. Once heated and glistening, add the chicken. Fry two pieces at a time for about 5 minutes per side, until they have a nice golden sear; set aside on a plate.

Add the mushrooms and sauté, stirring frequently, until browned at the edges and soft throughout. Add the seasonings and stir well. Return the chicken to the pan and add the broth and soy sauce and bring to a simmer; cover partially and simmer for 5 minutes or until the chicken is fully cooked.

Remove the lid and add the cornstarch and stir gently until thickened. Add the chopped bacon and stir; remove from the heat. Serve hot over buttered noodles, garlicky mashed potatoes, or your favorite starchy dish.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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