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My review
Bacon Mushroom Chicken
Sara Blanchard
"Really good, really easy with the great flavor of bacon! Serve with rice or buttered noodles. Note: If you don't want to use heavy cream in the recipe, use 1 teaspoon flour mixed with 2 teaspoons water instead!"
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Ingredients
1 h 15 m servings 774 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
- Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
- Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 774 calories; 60.6 g fat; 2.7 g carbohydrates; 52.7 g protein; 241 mg cholesterol; 1011 mg sodium. Full nutrition
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Reviews
Read all reviews 318429 Ratings
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Most helpful positive review
10/22/2002
This was a very good recipe but I made some changes. First I cooked the chicken in a smaller dish, cooked the thick cut bacon for three minutes in microwave before topping the chix and finally b...
Most helpful critical review
10/16/2002
Ugh! It was very bland! With everyone's stellar review, I was expecting more! This just turned out to be a fatty greasy mess!
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10/22/2002
This was a very good recipe but I made some changes. First I cooked the chicken in a smaller dish, cooked the thick cut bacon for three minutes in microwave before topping the chix and finally b...
5/12/2003
Oh goodness, this recipe is great! Very little prep work for such a great entree! I cut off the bone in the breast before cooking because I don't like having to do it while I'm eating. (I sti...
1/17/2003
I used skinless boneless breasts and the family really enjoyed this dish. The sauce at the end is a must, do not skip that part of the recipe.
1/2/2002
Easy and delicious. Sauce was too runny, next time I'll thicken it with a bit of cornstarch.
9/3/2002
Because I had previously tried a butter chicken recipe and found it to be bland, I marinated this chicken with a lemon pepper marinate about 2 hours prior to cooking. I used Mrs. Dash with Garl...
1/23/2003
Absolutely excellent! We served it with pasta, which is great with the sauce. More changes I made -- I pre-cooked the bacon to get it crispy, doubled the mushrooms, and used 3/4 or 1 cup of cr...
1/26/2003
This was very quick to prepare and easy to make. Best of all you can make it with things you already have on hand. I did use 1/3 cup half and half, 1/3 cup whole milk and 1-1/2 tablespoon flou...
3/25/2006
I used boneless, skinless chicken and worried it wouldn't taste as good- boy was I wrong! This recipe is delicious!