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.

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.