Bacon and mushrooms are a perfect combination, at least in my book. My family isn’t quite as fond of them as I am, but they didn’t mind them in this dish. That’s what a little bacon and Gruyere cheese can do. This dish is company-worthy, but easy enough to whip on a weekday as well.
- 1½ pounds chicken breast, trimmed and pounded to uniform thickness and seasoned with salt and pepper
- 4 thick cut pieces bacon, cut crosswise in ½" pieces
- 2 tablespoons butter, divided
- 1 small red onion, cut in half and sliced into half moons
- 1 package (8 ounce) baby bella mushrooms, sliced
- ½ teaspoon black pepper
- 2 tablespoons flour
- ¼ cup white wine
- 1 cup beef broth
- ¼ cup sherry
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- 1 bay leaf
- 4-6 ounces sliced smoked Gruyere Cheese
- ¼ cup fresh Italian Parsley, minced
- In a large skillet over medium heat, cook the bacon pieces until crisp. Remove with a slotted spoon and set aside and drain on a paper towel lined plate. Move the heat to medium high, leave the bacon grease in the pan and add 1 tablespoon of the butter. When the butter has melted add the chicken and sear on each side for about 2 minutes until lightly browned, you will cook it all the way through later. When chicken is browned, remove and set aside on a plate. If your chicken breasts are large, you can cut them into serving size pieces before putting the chicken back into the skillet.
- Reduce the heat to medium and add the other tablespoon of butter. Add the onion, baby bella mushrooms and pepper. Cook for about 5 minutes until soft. Add the flour and continue cooking for 2 minutes. Slowly add the wine and bring to a simmer. Simmer for about 2 minutes and then add the beef broth, sherry, thyme, marjoram and bay leaf. Bring to a boil and reduce heat and simmer for 2 more minutes. Return the chicken to the skillet and continue simmering for 5-10 more minutes or until the chicken is cooked through. As the chicken is cooking, baste with the sauce.
- When the chicken is cooked through, top with the slices of cheese, tearing the pieces to fit if needed. Continue basting with the sauce until the cheese is melted. Taste sauce and add additional salt and pepper if needed.
- Remove to plates or a serving dish and garnish with the cooked chopped bacon and fresh Italian parsley.
- You'll notice that I don't add extra salt. I have found the the beef broth is salty enough for our tastes.
- If you use a low-sodium broth you might need to add extra salt.
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