Sour Cream Smothered Chicken
1 1/2 lb. Boneless, Skinless Chicken Breasts - 4 Total
1 Medium Sweet Onion - Thinly sliced
8 oz. Mushrooms - Sliced
6 green onions - Chopped
6 Slices Thick Cut Bacon - Cooked Crisp and Crumbled
4 Tbs. Butter - Divided
4 Tbs. Olive Oil - Divided
1 Cup Chicken Stock
1 Cup Sour Cream
1/3 Cup Mozzarella Cheese - Shredded
Garlic Salt - To taste
Pepper
DIRECTIONS
In a large sauté pan, combine onions, mushrooms, 2 Tbs. butter, 2 Tbs. olive oil, garlic salt and pepper. Saute over medium heat until the mushrooms and onions are nice and caramelized. About 30 minutes.
In a large skillet heat the remaining 2 Tbs. butter, and 2 Tbs. olive oil over medium-high heat. Pan-sear the chicken breasts until they are cooked all the way through and golden brown on both sides.
While the chicken is searing, add the chicken stock and sour cream to the onion and mushroom mixture. Allow to come to a boil over medium-high heat. Reduce heat to low and allow sauce to simmer and thicken. About 15-20 minutes.
Once the chicken is cooked all the way through, plate it, top with sauce, mozzarella cheese, bacon, and green onions.
Originally Submitted
10/24/2013
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