- 4
- 20 mins
- 20 mins
Ingredients
- Ingredients
- 4 4
- skin-on, bone-in chicken breasts
- 1/2 tsp
- salt, divided
- 4 slices
- bacon, chopped
- 2 227-g pkgs
- sliced mushrooms
- 2 2
- celery stalks, finely chopped (about 1 cup)
- 2 2
- garlic cloves, minced
- 1 1
- onion, finely chopped, about 1 cup
- 1 1/2 cups
- white wine
- 1 tbsp
- fresh thyme leaves, divided
- 2 tsp
- chopped fresh rosemary
- 1/2 cup
- 35 % cream
Preparation
Step 1
Instructions
SPRINKLE chicken with 1/4 tsp salt. Season with fresh pepper.
HEAT an extra-large (13-in.) frying pan over medium-high. Add bacon and cook until almost crisp, 2 to 3 min. Add mushrooms, celery, garlic and onion. Continue cooking, stirring often, until bacon is crisp and mushrooms are browned, 7 to 8 min.
MOVE vegetables to side of pan, then add chicken, skin-side down, to other side of pan and cook until dark golden, about 4 min per side. Add wine, 2 tsp thyme, rosemary and remaining 1/4 tsp salt. Boil, then reduce heat to medium-low. Simmer, covered, until chicken is cooked through and mixture is saucy, 15 to 20 min.
TRANSFER chicken to a platter. Stir cream into sauce and vegetables. Boil until mixture is slightly thickened, about 5 min. Pour sauce over chicken. Sprinkle with remaining 1 tsp thyme.
Nutrition
Calories 632
Protein 58 g
Carbohydrates 11 g
Fat 38 g
Fibre 2 g
Sodium 603 mg
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