CHICKEN, BACON AND MUSHROOM SKILLET DISH
A simple dish, quick to prepare using rotisserie
chicken. Great for busy weeknight
suppers! Adding bacon and cheese which
goes so well with mushrooms, in any case, makes this a tasty meal you’ll want to make again.
5 slices
bacon
1 onion, chopped
1 tsp crushed garlic (5 mL)
21/2 cups diced, cooked chicken (625 mL)
Seasoning salt, to taste
Black pepper, to taste
1 lb mushrooms, sliced (0.45 kg)
Seasoning salt, to taste
1/4
cup whipping cream (60 mL)
1/2
cup grated Mozzarella cheese (125 mL)
1/2
cup grated Cheddar cheese (125 mL)
In
large, nonstick frying pan, cook bacon over medium heat until crispy. Reserve bacon fat. Remove bacon and when cool
cut into little pieces. Leave some bacon
fat in pan and add onion and garlic.
Stir fry until onion is turning brown and is very tender. Add some bacon fat and chicken. Sprinkle with seasoning salt and black
pepper, to taste. Cook briefly, stirring
chicken occasionally. Remove and set
aside.
In
same frying pan, cook mushrooms in some bacon fat over medium heat until
turning golden. Add whipping cream. Add chicken mixture back to pan, stirring
gently to combine. Cover with Mozzarella
and Cheddar cheeses. Sprinkle with bacon
bits. Allow cheeses to melt and serve.
Yield: 4 servings
1
serving
382.7
calories
42.9
g protein
19.4
g fat
1.9 g fiber
7.0
g net carbs
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