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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (79g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon seasoning salt |
||
| Calories 219 | ||
| Calories from Fat 177 | (80%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.8g | 30% | |
| Saturated Fat 9.7g | 48% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 66mg | 22% | |
| Sodium 164mg | 6% | |
| Potassium 147mg | 4% | |
| Total Carbohydrate 1.0g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.2g | ||
| Protein 9.6g | 19% | |
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Ingredients
- 2 tablespoons butter, melted
- 2 bone-in chicken breast halves (or 4 boneless, skinless chicken breasts)
- 1 teaspoon seasoning salt
- 1 clove garlic, crushed
- 2 slices thick bacon
- 1/2 cup mushroom (or more)
- 1/4 cup heavy cream
Directions
1
Preheat oven to 350.2
Pour melted butter into a 9x13-in baking dish.3
Add chicken, skin side down, sprinkle with seasoning salt and garlic.4
Turn chicken over, season and lay bacon strips on top.5
(If using 4 breast halves, cut bacon pieces in half.) Sprinkle with mushrooms.6
Bake in the preheated oven for 45-60 minutes, or until chicken is no longer pink and juices run clear.7
Remove chicken, bacon and mushrooms to a platter and keep warm.8
Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened.9
Pour sauce over chicken and serve warm.
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- Course > Main Dish
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Meat > Pork > Bacon
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: Tyshero
On May 29, 2008
This was good, and easy. I used thighs, and evap milk instead of the cream. I thickened the sauce with flour. It was good, but was lacking something... not sure what. I think next time, I may throw some asperagus on top and see what happens.
From: Annette Rognerud
On Mar 31, 2003
Everyone loved this at my house-no leftovers-my husband was disappointed by that! It was also easy and used everyday ingredients. I didn't have much for drippings because I used skinless chicken breasts, so I added chicken broth and flour to thicken so I had a nice gravy. I'll make it again.
From: Just Cher
On Dec 20, 2002
I have to say I saw this recipe and could not wait to try it. This recipe is unbelievably simple and the combination of flavors are fantastic. I did add alot more mushrooms and I was so glad I did as the mushrooms roasted in the drippings and the taste was incredible. DH fell in love with this one as did I. Thanks for sharing Mark! Good job!
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