Chicken Supreme

Ingredients

Directions

1. Place the chicken breasts on a plate and sprinkle with half of the salt and pepper.
2. Flip and season the other side with the remaining salt and pepper.
3. Set aside and let sit at room temperature.
4. Add the bacon to a large (at least 10-inch) frying pan or cast iron skillet.
5. Set over medium heat. Move it around the pan every so often.
6. As the fat renders out of the bacon, it will start to crisp up.
7. Once crispy and brown all over, about 8 minutes, remove with a slotted spoon to a paper towel-lined plate and set aside.
8. Pat the chicken breasts dry.
9. Add to the frying pan containing the bacon fat.
10. Let cook until browned on the bottom, about 4 minutes.
11. Flip and cook for 4 minutes more.
12. Once both sides are well seared, transfer to a plate (NOTE: the chicken will not be fully cooked).
13. Add the olive oil to the same pan.
14. Place the mushrooms, cut side down, into the oil.
15. Let cook until they start to shrink, soften, and brown, about 4 minutes.
16. Add the garlic and let cook just until fragrant, about 1 minute.
17. Deglaze the pan with the white wine, scraping up any bits on the bottom of the pan.
18. Once the wine has reduced by about half (about 2 minutes), add the chicken broth and the heavy cream.
19. Nestle the chicken breasts back into the pan and turn the heat up to high to bring the sauce to a boil.
20. Once boiling, reduce the heat to medium-low or low and let simmer until the sauce has thickened and reduced and the chicken is cooked through (registers 165°F in the thickest part), about 10 to 15 minutes.
21. Before serving, season the sauce to taste with more salt and pepper and top with the crispy bacon and fresh parsley or chives.

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