Directions
- 1Cook six pieces of bacon and remove.
- 2Add butter and olive oil to the same pan.
- 3Season four thinly sliced chicken breasts with salt and pepper, then coat in flour.
- 4Add the chicken to the pan over medium to medium-high heat; cook on each side for four minutes, until a golden-brown crust forms.
- 5Set chicken aside; it does not need to be fully cooked yet.
- 6Add three tablespoons of minced garlic to the pan and stir until fragrant.
- 7Pour in a cup of chicken broth to deglaze the pan.
- 8Add a cup of heavy cream and mix.
- 9Add a cup of grated parmesan cheese and continue to stir as the sauce thickens.
- 10Season with pepper.
- 11Add the chopped bacon and sundried tomatoes.
- 12Once sauce thickens, add the chicken back into the pan, making sure to flip it so that both sides get creamy.
Ingredients
- 6 pieces bacon
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 pieces thinly sliced chicken breasts
- 0 salt
- 0 pepper
- 0 flour
- 3 tablespoons minced garlic
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 0 pepper
- 6 pieces chopped bacon
- 0 sundried tomatoes
Equipment
cast iron skillettongsspatulaforkmeat thermometer
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