1 Picture
Ingredients
- 1 1/2 lb. Boneless Skinless Chicken Breast - 4 breasts total
- 6 Slices Bacon - Cooked crisp and crumbled
- 8 oz. Mushrooms - Sliced
- 6 Green Onions - Chopped
- 1 Medium Sweet Onion - Thinly sliced
- 1 Cup Chicken Stock
- 1 Cup Sour Cream
- 1/3 Cup Mozzarella Cheese - Shredded
- 4 Tbs. Butter - Salted
- 4 Tbs. Olive Oil
- Garlic Salt
- Pepper
Details
Servings 4
Adapted from peaceloveandlowcarb.blogspot.com
Preparation
Step 1
Prepare all your veggies. Thinly slice the onions. Slice the mushrooms. Chop the green onions.
Chop up bacon and cook until it is nice and crispy. Drain excess grease and set aside.
In a large saute pan, combine onions, mushrooms, 2 Tbs. butter, 2 Tbs. olive oil, and garlic salt and pepper–to taste. Saute over medium heat until the mushrooms and onions are nice and caramelized. About 25-30 minutes.
Once your onions and mushrooms are caramelized, add the chicken stock, and sour cream. Allow to come to a boil over medium high, reduce heat to low and allow the sauce to simmer and thicken. About 15-20 minutes. Stir often. While the sauce is reducing and thickening, taste periodically and add garlic salt and pepper until you have reached your desired level of saltiness.
At the same time, in a large skillet, pan-sear the chicken breasts in 2 Tbs. butter and 2 Tbs. olive oil over medium heat. Cook until the chicken is cooked all the way through and is a nice golden brown on both sides.
Once the chicken is cooked all the way through, plate it, top with sauce, cheese, bacon and green onions.
SERVEANDENJOY!
Review this recipe