Chicken in Creamy Bacon Sauce
INGREDIENTS
- 8 boneless skinless thighs
- 2 Tbsp garlic
- 1 Tbsp lemon juice
- 1/2 c AP flour
- 3 slices bacon, chopped
- 1 Tbsp butter
- 1 onion, stringed
- 1 Tbsp oregano
- 1 c chicken broth
- 1/4 c cream
- salt and pepper to taste
PREPARATION
- Rub 1 Tbsp garlic and lemon juice into the chicken and set aside.
- Heat a skillet on medium and add the bacon.
- Cook until crisp; remove with a slotted spoon, leaving drippings in pan.
- Season flour with salt and pepper; dredge chicken lightly in flour.
- Add butter to drippings in pan.
- Slide chicken pieces one by one into pan.
- Turn heat to high and fry 3-4 minutes per side, till golden.
- Remove chicken and set aside.
- Turn heat to medium.
- Add remaining Tbsp garlic and onion. Stir fry until onion is cooked.
- Add bacon, oregano, salt, pepper, and chicken broth; bring to a boil.
- Add 1 Tbsp of flour to 1/4 c water and stir to remove lumps; add to pan.
- Stir while bringing to a boil. The sauce should thicken slightly.
- Add chicken pieces and cover. Cook for 20 minutes.
- Stir in the cream and more broth if required.
- Adjust the seasoning.
( centercutcook.com )
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JMag Guthrie - 2017-03-08
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Topic revision: r1 - 2017-03-08 - JMagGuthrie