Creamy Bacon-Mushroom Skillet Chicken

I am starting to move my cooking into fall mode.  I don’t know why though.  I live in south Florida and the low today was 84°.  I guess I am just trying to get in the fall spirit.  Crank up the air and lets get to cooking.

So looking through my recipes I found my Parmesan Bacon Chicken.  After thinking a bit about the recipe, I thought I could change it up with a creamy wine sauce and a bit more depth of earthy flavor.  To do this I decided to include some beautiful mushrooms I picked up this past weekend at the farmers market.   So that’s how I came up with this recipe.

Now y’all can make this recipe in a big ole cast iron skillet as the name suggests, and I will do just that the next time.  Tonight though I decided to see how it would come out in my new Multi Cooker I got last week.  This is the second recipe I’ve done in it, the first was my Paella.  It turned out great so I was confident that I could pull this recipe off in it as well.  I was right.  It turned out amazing.  Y’all, I am really getting hooked on this Multi Cooker. Click Here for more recipes in the Multi Cooker.

Ok, time to shut up and give y’all the recipe.  Let me know what you think and send pics or any changes you made to make it your own.

Ingredients:

• 1 teaspoon olive oil
• 3-4  boneless  skinless chicken breasts (you can use thighs as well)
• 2 teaspoons Italian seasoning* (See Below for recipe)
• 8 ounces mushrooms, sliced
• 6 slices bacon (I used an apple wood smoked)
• 1 cup white wine (and maybe another to sip while cooking)
• 1 cup heavy cream
• ½ teaspoon salt
• 1/2 teaspoon pepper
• 2 cloves garlic minced
• 1/2 teaspoon dried thyme
• 1 teaspoon dried rosemary

I began by setting the Multi Cooker to “stove-high”.  I added the olive oil and as it came to heat I added the chicken breasts that I seasoned first with the Italian seasoning and a bit of salt and pepper.  Cook for about 4 minutes on each side to brown.  Remove and place on a plate covered.

Now add the bacon to the cooker, season with a bit of pepper and cook until it just begins to crisp.  Remove from pan and put in bowl.  Leave the rendered bacon fat in the pan.  We’ll be using it to add some amazing loving taste to the mushrooms.

Now clean your mushrooms and slice.  Add to the cooker along with the garlic and reduce heat to stove-medium.  Season with a bit of salt and pepper and saute until the mushrooms are soft.

Return cooker to stove-high and add back the bacon, salt and pepper, thyme, rosemary and wine and mix to combine.  Let cook for about 5-7 minutes to reduce the wine by half.

Now add the cream, stir to incorporate and reduce heat to stove-medium (don’t want to scorch that cream) and cook for 5-7 minutes to reduce and thicken cream-wine sauce. Taste the sauce and add salt and pepper as needed to taste.

Remove and serve immediately.  Sauce will continue to thicken as it cools.

Enjoy…