Sautéed Chicken Breasts with Savory Bacon-Mushroom Reduction
Experience a delightful culinary adventure with this Sautéed Chicken Breasts with Savory Bacon-Mushroom Reduction. Tender, boneless chicken breasts are lightly seasoned and pan-seared to golden perfection, creating a crispy exterior while remaining juicy inside. The star of this dish is the decadent sauce made with smoky bacon and earthy mushrooms, which provides a rich and inviting flavor. With just a few simple ingredients like buttery broth and a touch of cornstarch for a silky texture, this dish transforms a weeknight dinner into a gourmet experience. Perfect for serving guests or enjoying on a cozy evening at home, this recipe is sure to impress with its quick preparation and mouthwatering results.
4
Servings
178
Calories
10
Ingredients
Ingredients
Water
1 tablespoon (N/A)
Cornstarch
2 teaspoons (N/A)
Flour
3/4 cup (For dredging)
Bacon, chopped (thick-cut)
2 slices (Chopped)
Boneless skinless chicken breast halves
4 (6 ounce) (N/A)
Sea salt
1/2 teaspoon (N/A)
Fresh ground black pepper
1/2 teaspoon (N/A)
Unsalted butter
2 tablespoons (N/A)
White mushrooms, thickly sliced
8 ounces (N/A)
Chicken broth
1 cup (N/A)
Instructions
1
In a small bowl, combine the water and cornstarch, mixing well. Set it aside and give it a remix before using.
2
On a large plate or in a shallow baking dish, spread out the flour for dredging the chicken.
3
Heat a large, nonstick skillet over medium heat. Add the chopped bacon and cook until just cooked through but not overly crispy, typically 4-5 minutes depending on thickness. Transfer the cooked bacon to a plate using a slotted spoon, leaving the rendered fat in the skillet.
4
Carefully remove all but 2 tablespoons of the bacon fat from the pan for a lighter sauce. This fat will add flavor to the chicken and sauce without being overwhelming.
5
Dredge each chicken breast in the flour, shaking off any excess. Season both sides with sea salt and fresh ground black pepper. Place the chicken in the hot skillet and sear for 6-7 minutes until the bottom is golden brown. Flip the chicken and sear for an additional 6-7 minutes, or until the chicken is cooked through. Transfer to a plate and cover to keep warm.
6
Add the unsalted butter to the skillet, swirling to coat the bottom. Once melted, add the thickly sliced mushrooms and season with a pinch of salt and pepper. Sauté the mushrooms for 4-5 minutes, or until they have softened and released their juices.
7
Return the cooked bacon to the skillet, then pour in the chicken broth. Remix the cornstarch slurry thoroughly and stir it into the mushroom mixture. Reduce the heat to medium-low and allow the sauce to simmer for 3-4 minutes until slightly thickened.
8
Return the chicken, along with any juices accumulated on the plate, back to the skillet. Turn them gently to ensure they are coated in the sauce. Allow to heat through for an additional 2-3 minutes.
9
To serve, plate the chicken and generously spoon the savory bacon-mushroom sauce over the top. Enjoy hot for a delectable meal!
Nutrition Information
7g
Fat
10g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Sautéed Chicken Breasts with Savory Bacon-Mushroom Reduction?
It is a gourmet-style dish featuring tender pan-seared chicken breasts served with a rich, smoky sauce made from bacon, mushrooms, and chicken broth.
How many servings does this recipe yield?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 178 calories.
How much protein is in each serving?
There are 20 grams of protein per serving.
What are the fat and carbohydrate contents?
Each serving has 7 grams of fat and 10 grams of carbohydrates.
What type of chicken should I use?
The recipe calls for four 6-ounce boneless skinless chicken breast halves.
How do I prepare the cornstarch slurry?
Combine 1 tablespoon of water with 2 teaspoons of cornstarch in a small bowl and mix well.
What is the purpose of dredging the chicken in flour?
Dredging creates a crispy exterior when pan-searing and helps provide a golden-brown finish.
How long should I cook the bacon?
Cook the chopped thick-cut bacon for about 4-5 minutes until just cooked through but not overly crispy.
Should I keep all the bacon fat in the pan?
No, you should remove all but 2 tablespoons of the rendered fat for a lighter sauce.
How long does it take to sear the chicken?
Sear the chicken for 6-7 minutes on each side until golden brown and cooked through.
What type of mushrooms are used in this recipe?
The recipe uses 8 ounces of thickly sliced white mushrooms.
How long do I sauté the mushrooms?
Sauté them in butter for 4-5 minutes until they have softened and released their juices.
What kind of butter is recommended?
Unsalted butter is recommended to control the sodium level of the sauce.
When do I add the chicken broth?
Add the chicken broth after returning the cooked bacon to the skillet with the sautéed mushrooms.
How long should the sauce simmer to thicken?
Allow the sauce to simmer for 3-4 minutes on medium-low heat until it reaches a slightly thickened consistency.
What should I do with the juices accumulated on the chicken plate?
Add those juices back into the skillet when you return the chicken to ensure maximum flavor.
How do I serve the final dish?
Plate the chicken breasts and generously spoon the bacon-mushroom sauce over the top.
Can I use thick-cut bacon?
Yes, the recipe specifically recommends 2 slices of thick-cut chopped bacon.
What type of skillet is best for this recipe?
A large nonstick skillet is ideal for even cooking and preventing the chicken from sticking.
How much flour is needed for dredging?
You will need 3/4 cup of flour for dredging the chicken.
When should I season the chicken?
Season both sides with sea salt and fresh ground black pepper after dredging them in the flour.
How much sea salt and pepper is required?
The recipe calls for 1/2 teaspoon of sea salt and 1/2 teaspoon of fresh ground black pepper.
How much chicken broth is needed?
The recipe requires 1 cup of chicken broth.
Is there a specific preparation for the cornstarch slurry right before use?
Yes, you should give the cornstarch slurry a remix or a thorough stir right before adding it to the skillet.
What temperature should the skillet be for cooking the bacon?
The skillet should be heated over medium heat.
How do I keep the chicken warm while making the sauce?
Transfer the seared chicken to a plate and cover it to retain heat.
What creates the silky texture of the sauce?
The combination of the cornstarch slurry, butter, and chicken broth creates a silky, decadent texture.
How long do I heat the chicken once it is back in the sauce?
Allow it to heat through for an additional 2-3 minutes while turning them gently to coat.
Is this a quick recipe to prepare?
Yes, with a quick preparation and cooking time, it is perfect for both weeknight dinners and special guests.