Ingredients
The following ingredients have 4 Servings
- 1/4 lb. bacon (diced)
- 4 large boneless (skinless chicken breasts)
- 4 slices swiss cheese
- 1 yellow onion (peeled and sliced)
- 2 c. sliced brown mushrooms
- 1/4 c. dry white wine or reduced sodium chicken broth
Instruction
- Heat a large cast-iron or heavy-bottomed skillet over medium heat. Add the bacon pieces and cook 5-6 minutes or until the fat has rendered and the bacon is crispy. Use a slotted spoon to remove the bacon pieces from the pan and set aside in a bowl. Keep the bacon fat in the pan.
- Turn the heat up to medium-high. Place the chicken breasts in the pan and set a timer for one minute. After the 60 seconds is up, turn the breasts over. Turn the heat down to low, cover the pan, and set another timer for 10 minutes. After 10 minutes, open the lid, lay one slice of cheese over each chicken breast, then re-cover and let cook for another 5 minutes. Remove the cooked chicken breasts to a plate and cover with foil to keep warm.
- Turn the heat back up to medium and add the sliced onions. Let cook until soft and translucent, about 4 minutes. Remove onions from the skillet and place in the bowl holding the bacon pieces.
- Add the sliced mushrooms to the pan in a single layer. Do not crowd the mushrooms or they won't brown. Let cook for one minute, then turn the mushrooms over. If you can't fit all the mushrooms in a single layer, you may need to do this in batches by cooking half at a time.
- Once the mushrooms have cooked, add the white wine or broth to the pan and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Return the bacon and onions to the pan, then toss to combine. Serve by placing one chicken breast on a plate, then topping with the bacon, mushroom, and onion mixture. Garnish with scallions.
