Barton and Bird with bacon
By nonni
Dagwoods in Bardstown is gone but the glory of Barton and Bird is not forgotton. I have added the bacon and the bacon garnish. But the creamed bourbon mushrooms would make a marvelous meal any time on buttered toast points.
Rate this recipe
0/5
(0 Votes)
Ingredients
- 1 slice bacon -- diced
- 2 chicken breast, no skin, no bone, R-T-C -- pounded slightly
- 1/2 cup flour
- 1 teaspoon house seasoning (garlic powder, salt, pepper, onion powder)
- 1 tablespoon bacon fat -- or vegetable oil
- 8 ounces mushroom -- cleaned & quartered
- 2 tablespoons beef stock
- 2 tablespoons bourbon
- 1 cup heavy cream
- toast points
Details
Preparation time 20mins
Preparation
Step 1
Saute bacon, rendering fat. Remove crispy pieces.
season and flour flattened breasts.
saute until golden in fat - baon fat and/or vegetable oil. Remove
Saute mushrooms. Add beef stock then bourbon.
Add Cream, then add back the chicken. Reduce by half.
Serve over toast points with the bacon as garnish.
You'll also love
- Aligot (Garlic and Cheese Mashed... 0/5 (0 Votes)
- Beef and Barley Soup - Martha... 0/5 (0 Votes)
- Beef Stroganoff 0/5 (0 Votes)
- THE BEST PORK TENDERLOIN 0/5 (0 Votes)
- Bacon Wrapped Water Chestnuts 0/5 (0 Votes)
Review this recipe