Pan-seared Chicken With Bacon-mushroom Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon water
• 2 teaspoons cornstarch
• 3/4 cup flour
• 2 slices bacon, chopped (thick-cut)
• 4 (6 ounce) boneless skinless chicken breast halves
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons unsalted butter
• 8 ounces mushrooms, thickly sliced
• 1 cup chicken broth

Recipe

• 1 combine the water and cornstarch in a small bowl and set aside. re-mix thoroughly before using.
• 2 spread the flour on a large plate or in a baking dish.
• 3 heat a large, nonstick skillet over medium heat and add the bacon. cook until just cooked through but not too crispy, 4-5 minutes, depending on thickness. use a slotted spoon to transfer to a plate.
• 4 remove all but 2 tablespoons of fat from the pan.
• 5 dredge the chicken in flour, shaking off excess. season with salt and pepper and sear until golden brown on the bottom, 6-7 minutes. turn and sear until just cooked through, 6-7 minutes longer, depending on thickness. transfer to a plate.
• 6 add the butter to the skillet and swirl to coat. add the mushrooms and season with salt and pepper. cook until softened and the mushrooms release juices, 4-5 minutes.
• 7 return the bacon to the skillet and add the chicken broth. remix the cornstarch slurry and stir into the mushroom mixture. reduce the heat to medium-low and cook until slightly thickened, 3-4 minutes.
• 8 return the chicken and any accumulated juices to the skillet and turn to coat. cook until warm throughout, 2-3 minutes.
• 9 plate the chicken with bacon-mushroom sauce spooned on top. serve right away.