Sunday....Funday?

Sundays. Some might say the worst day of the week. I definitely don’t fair very well with them. Especially after I’ve just had a spectacular weekend of fun and all that’s coming my way is a tired, groggy, Monday morning. This past Sunday (...yesterday) I was seriously craving some comfort food. Some MAJOR comfort food that would make me feel all warm and fuzzy inside. All day, while I was cozying up on my couch watching TV, thoughts of mushrooms and cream were floating around in my head. A lot of the time when I think of mushrooms and cream (which I guess is a lot of the time…) I think of a particular friend who makes the most deee-licious Creamy Mushroom Bruchetta and one hell of a good Campbell’s Cream of Mushroom soup chicken rice bake. On this particular Sunday I decided to get up off the couch for a few hours of productivity and added a new addition to the mushroom and cream family:  Creamy Mushroom and Tarragon Chicken with Bacon. I know, right? What flavor combination would make you feel better on a Sunday night? Riddle me that.

I highly recommended trying it for yourself. Warm and fuzzy feelings guaranteed. 

Creamy Mushroom and Tarragon Chicken with Bacon

Ingredients:

3 slices of bacon, cut into little squares

Salt and Pepper

4 bonesless, skinless chicken breasts

1 medium onion, finely chopped

3 cloves of garlic, minced

2 kinds of mushrooms (about 5-10 each), sliced

1 tablespoon of butter

½ cup of white wine

½ cup of cream (or more if you want more sauce!)

1 tablespoon of tarragon, roughly chopped

2 tablespoons of lemon juice

Fry up the bacon pieces until they are cooked, put them on a paper towel lined plate

Pat the chicken breasts with paper towel and sprinkle each side with salt and pepper

Remove some of the excess bacon grease from the pan

Bring the pan to a high heat and brown the chicken breasts on both sides (yes, in the bacon fat! Yumm)

Transfer chicken breasts to a tin-foil lined pan and stick in the oven at 325 for 15-20 minutes (or until they are cooked through)

Reduce heat of the pan and add onion and garlic, cook until onion is translucent

Add mushrooms to the pan and if needed add some butter

Once the mushrooms are soft add white wine and deglaze the pan

Bring the wine to a boil then simmer until the liquid has reduced to half

Add the cream, tarragon, lemon juice and bacon bits to the pan and allow the sauce to thicken, season with salt and pepper

Place the chicken breasts back in the pan, cover with the sauce and allow the chicken to heat up

Serve and Enjoy!

Brown the Chicken in the leftover Bacon fat (yessss), transfer to a 325 oven for 15-20 minutes

Once the sauce is ready, transfer Chicken back to pan and smother it with the sauce

Serve with some greens and be prepared for warm and fuzzy!