Chicken Breast Gourmet

By kayjayjohnson

Ingredients

• For the Sauce:
• 6 to 8 medium boneless, skinless chicken breasts
• 6 to 8 pieces of crisp fried bacon
• 1 cup milk
• 1 cup whipping cream or half & half
• 1 cup chicken broth
• 1 1/2 cups Cheddar, Swiss or Colby cheese – grated
• 1/2 cup of grated Parmesan cheese (optional)
• 2 tablespoons butter or use 1 tablespoon butter and 1 tablespoon bacon grease
• 2 heaping tablespoons flour
• 1/2 teaspoon onion powder or use sauteed onions instead
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1/4 to 1/2 teaspoons red pepper flakes (optional)
• 2 teaspoons white granulated sugar

Details

Adapted from justgetoffyourbuttandbake.com

Preparation

Step 1

Directions for Chicken:

Toss each boneless, skinless chicken breast in a bag of flour that has been seasoned with salt & pepper Coat well. Melt a couple tablespoons of butter along with a few tablespoons of olive or Crisco oil in a skillet over medium high heat. When the grease is hot, place the floured breasts in the skillet, and brown very well on both sides. Lay the browned chicken in a 9×13 ” glass baking dish and set aside.

Directions for cooking bacon the easy way:

Preheat your oven to 400 degrees. Line a large baking sheet with heavy duty foil. Lay the strips of bacon on top of the foil. Place the pan in the center of the oven for about 15 to 20 minutes or until the bacon is done as you desire. I like mine pretty crisp. Note: If you prefer to wrap the bacon around each browned chicken breast, you will need to leave the bacon a bit flexible! Drain the grease away from the bacon, and reserve 1 tablespoon for the roux.


Directions for sauce:

Over medium heat, melt butter and add the salt, pepper, pepper flakes, onion powder and the sugar. Whisk together. Add the flour, and stir quickly until the roux is bubbly and smooth. Continue whisking and slowly add the milk, cream, chicken broth. ( I combine all of this together, then just pour it all in at once)

Continue whisking over medium heat until it has thickened – about 10 to 15 minutes. Turn heat to low!

Add the grated cheeses. (Cheddar, Colby, Swiss & Parmesan) Stir well until nice and smooth and creamy. Squeeze in 1 tablespoon of fresh lemon juice if desired.

Note: If the sauce seems a bit too thick after all the cheese has been added, simply add a bit of chicken broth or milk and stir well. This sauce should not be as thick as pancake batter. You will want it a bit thinner. If you want additional seasonings add them.

Pour the sauce over top the browned chicken in a 9×13 inch glass baking dish. Toss in about 4 pieces of crumbled bacon. Reserve some for the top as garnish.

Cover the chicken with foil, and bake in a preheated 350 degree oven for about 45 -60 minutes. Cooking time will depend on the THICKNESS of your chicken breasts. When it pulls apart easily with a fork, it’s ready and tender. Place a chicken breast on top of pasta, mashed potatoes, rice or cooked veggies or eat the chicken as is. (That is still my favorite way!)

Spoon extra sauce over the top of each breast and crumble additional bacon on top if desired.


Serve with rice