INGREDIENTS
– 4 PRECOOKED EDGEWOOD LOCKER CHICKEN BREASTS
– 3 SLICES EDGEWOOD LOCKER BACON
– 4 SLICES SWISS CHEESE
– 2 T. CHOPPED ONION
– 8 OZ. SLICED FRESH MUSHROOMS
– 1 ¼ CUPS CHICKEN BROTH, SPLIT
– ½ CUP HEAVY WHIPPING CREAM
– 2 T. WATER
– ¼ CUP FLOUR

DIRECTIONS
1. IN A LARGE SKILLET, COOK BACON ON MEDIUM HEAT UNTIL CRISPY. REMOVE BACON AND PLACE ON PAPER TOWELS. KEEP BACON DRIPPINGS IN SKILLET. CHOP BACON WHEN NO LONGER HOT TO THE TOUCH.
2. ADD MUSHROOMS, ONION, AND ¼ CUP OF BROTH TO THE SKILLET. ONCE SOFTENED ADD THE REMAINDER OF THE CHICKEN BROTH AND WHIPPING CREAM AND STIR. IN A SEPARATE BOWL, MIX WATER AND FLOUR, AND ADD TO SKILLET. SIMMER 5 – 10 MINUTES OR UNTIL SAUCE HAS THICKENED.
3. ADD CHICKEN BREASTS TO SKILLET IN A SINGLE LAYER, WITH THE PARSLEY AND SEASONING SIDE UP. LET SIMMER FOR A 3-4 MINUTES AND FLIP. FLIP CHICKEN AGAIN AFTER A FEW MINUTES SO THE ORIGINAL SIDE IS UP.
4. PLACE A SLICE OF SWISS CHEESE ON EACH BREAST AND SPREAD BACON OVER TOP. CHEESE MAY NEED TO BE FOLDED TO FIT ON CHICKEN. COVER AND CONTINUE TO HEAT ON LOW UNTIL CHEESE IS MELTED. ENJOY!

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