tablespoons butter, melted
bone-in chicken breast halves ( or 4 boneless, skinless chicken breasts)
teaspoon seasoning salt
garlic clove, crushed
slices thick bacon, partially cooked
cup mushroom ( or more)
cup heavy cream
Pour melted butter into a 9x13-in baking dish. Add chicken, skin side down, sprinkle with seasoning salt and garlic. Turn chicken over, season and lay bacon strips on top. (If using 4 breast halves, cut bacon pieces in half.) Sprinkle with mushrooms. Bake in the preheated oven for 45-60 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.