I didn’t have any leftovers at that meal, but I have made this a few times since and got to put some in the fridge. It was so tasty the next day too, after all the flavors got to sit and marinate together. I took one piece of chicken to work with me and the hubby took the other with him. He said that the smell took over the lunch room and everyone was asking him where he went out to dinner at. They wanted to have a chance at whatever he was eating. He was proud to tell them all that his wonderful wife made the dinner, and packed his leftovers lunch.
Check out what they are saying about this recipe over at Spend With Pennies:
“Made this the other night, and our family loved it!”
Anything I serve with bacon in it disappears pretty quickly at my house, and this was no exception.
Ingredients
4 chicken breasts
1/2 cup Gold Medal flour
5 slices Hormel uncooked bacon , diced
1/2 small onion , diced
6 oz mushrooms
1 clove garlic
1/2 cup dry white wine
1/2 cup Swanson chicken broth
1 tablespoon flour
salt & pepper to taste
1 1/4 cup heavy cream
Instructions
Pound chicken to 1/4″ thick between pieces of plastic wrap. Dredge chicken in flour.
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Quick Tip: You can skip the wine and use more chicken broth if desired.
Thanks again to Spend With Pennies for this tantalizing recipe.
