Chicken with Bacon and Sour Cream

[mos]

Chicken with Bacon and Sour Cream

4 to 6 slices​ cooked bacon, drippings reserved

Kosher salt, to taste

Freshly ground black pepper, to taste

4 to 6 chicken breast halves

2 to 3 tbs all-purpose flour

1 tbs butter

4 green onions, thinly sliced

1 clove garlic, minced

1 cup chicken broth

1/2 cup sour cream

1 tbs parsley. fresh chopped

Cook the bacon in the oven.

Once done, drain on paper towel and then dice, reserving the bacon drippings for later.

Wash the chicken and pat dry with a paper towel.
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Pound between sheets of plastic wrap until thinned and even in thickness. We like them about 1/2-inch thick, as it helps the chicken to cook more evenly and faster, too.

Sprinkle the chicken with salt and pepper and dust lightly with flour.

Put a few tsp of the bacon drippings and 1 tbs of butter in a large skillet or sauté pan over medium heat. When the butter is foamy, add the chicken breasts.

Cook the chicken for about 4 min on each side, until nicely browned.

Remove the chicken to a plate and add the green onions and garlic to the skillet.

Cook, stirring, for about 1 minute, until onion is softened. Remove the onion mixture to a bowl and set aside.

Return the chicken to the skillet and add chicken broth. Bring to a boil. Reduce heat, cover, and simmer for about 5 min.

Remove the cover, add the onion mixture and diced bacon and continue cooking for 1 to 2 min, until hot.

With a slotted spoon, remove the chicken and bacon mixture to a serving dish.

Stir the sour cream into the remaining liquid, cooking and stirring just until hot and well blended. Do not boil.

Pour the sour cream mixture over the chicken and bacon.

Before serving, garnish the chicken with fresh chopped parsley.  Serves 4-6

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