Ingredients
- 4 boneless, skinless chicken breasts about 2 pounds
- Kosher salt to taste
- Black pepper to taste
- 4 ounces bacon chopped
- 1 tablespoon olive oil
- 8 ounces button mushrooms halved
- 3 cloves garlic thinly sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Italian seasoning
- 1/4 cup dry white wine
- 1/3 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 cup heavy cream
- Fresh parsley minced, optional
Instructions
- Place the chicken breasts on a plate and season both sides with salt and pepper. Let them rest at room temperature while you complete step 2.
- Heat a large frying pan over medium-high heat and add the chopped bacon, turning occasionally until the bacon is cooked and crispy, about 8 minutes. Remove the bacon with a slotted spoon and set aside on paper towels.
- Pat the chicken dry, place the breasts in the pan, and sear for 4 minutes per side until golden brown. Remove the chicken from the pan and set aside on a clean plate. The chicken will finish cooking in the sauce.
- Add olive oil if needed to the pan, followed by the halved mushrooms and cook until they start to brown, about 4 minutes. Stir in the garlic, dried thyme, and Italian seasoning and cook for an additional minute.
- Add white wine, scraping brown bits from the pan. When reduced by half (about 2 minutes), add chicken broth, Worcestershire sauce, and heavy cream. Stir to combine.
- Return the seared chicken to the pan. Increase the heat to bring the sauce to a boil, then reduce it to a simmer. Cook for 10-15 minutes until the chicken reaches an internal temperature of 165°F and the sauce thickens. Season with additional salt and pepper if needed.
- Top with the crispy bacon and sprinkle with fresh parsley before serving.