Prep Time 10 mins
COOK Time 35 mins
4 slices bacon, chopped 1.5 lb chicken breast, pounded thin 1 tsp italian seasoning 1 tsp kosher salt ½ tsp ground pepper 1 tbsp butter 8 oz cremini mushrooms, thinly sliced 2 cloves garlic 1 c chicken broth 1 tbsp lemon juice 1 c heavy cream
⭐️ Lightly pound the chicken breasts to an even thickness – they’ll cook evenly, and the pounding will help tenderize chicken breasts. ⭐️ Take the time to saute the mushrooms properly – golden brown crispy mushrooms make a world of difference to the flavor!
Cook the bacon until crisp. Transfer to a paper towel-lined plate to drain, but leave the fat in the pan.
Pound the chicken to an even thickness, then season liberally with italian seasoning, salt, and pepper.
Saute the chicken in the rendered bacon fat on both sides; remove and set aside.
Add the butter to the pan, then the mushrooms. Saute the mushrooms until their liquid releases and the edges are browned and crispy. Remove.
Add the garlic and saute for 1 minute. Add the broth and lemon juice to deglaze the pan. Simmer for 5 minutes, then pour in the heavy cream. Whisk and bring to a low steady, simmer.
Return the mushrooms and bacon to the sauce, then nestle in the cooked chicken. Simmer until cooked through, 3-4 minutes more. Enjoy!!