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! |
Wowwww this looks so delicious!
ReplyDeleteOMG. Heavenly. I think I will be making this soon!
ReplyDeleteLaurenJ- did you notice your shout out in this? xo
ReplyDelete