Creamy Bacon Chicken

 

How to make chicken with a creamy bacon sauce :

1 : Fry the bacon pieces until crispy then take them out of the pan;

2 : Cook your flour-coated chicken cutlets in the remaining bacon fat until they're golden on the outside.

3 : Add the chicken broth, lemon juice, and butter to the pan and let it cook until it's noticeably reduced;

4 : Pour the cream into the pan, add the chicken and bacon back in, and continue cooking for another 5 minutes. I like to add a sprinkling of fresh parsley, but that's totally optional. Full ingredients & instructions are in the recipe card below.

INGREDIENTS

6 strips bacon cut into small pieces

▢2 large chicken breasts cut in half lengthwise

▢Flour for dredging

▢1/4 teaspoon garlic powder

▢Pepper to taste

▢1/2 cup chicken broth

▢1/2 teaspoon lemon juice

▢1 tablespoon butter

▢1 cup heavy/whipping cream 

INSTRUCTIONS

1 : Cut the bacon up and add it to a skillet (I use kitchen shears to make this job quick). Fry it over medium-high heat until crispy (about 10 mins). Once the bacon is done, take it out of the pan and set it aside. Leave about 2 tablespoons of the bacon fat in the pan.

2 : Meanwhile, prep your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and pepper and then coat them in the flour. 

3 : Add the chicken to the skillet and cook it in the remaining bacon fat over medium-high heat for 4-5 minutes/side or until it's golden. If it starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.

4 : Add the chicken broth, lemon juice, and butter to the pan. Let it bubble until it's reduced by half (about 3-4 minutes).

5 : Stir in the cream and once it starts to bubble, add the chicken and bacon back into the pan. Cook for another 5 minutes or so until the chicken is fully cooked through and the sauce has reduced to your liking.

NOTES:

             

I used my 10-1/4" Lodge cast iron skillet to make this recipe. Any skillet would work, though!

I suggest using fairly large boneless/skinless chicken breasts for this recipe since we're cutting them in half lengthwise. If you have smaller chicken breasts, use 4 of them and leave them intact. Chicken is safe to eat at 165F (use an instant read meat thermometer to get perfectly cooked chicken every time).

Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information