
Ingredients:
- 4 boneless, skinless chicken breasts
- 6 slices of bacon, chopped
- 8 oz. sliced mushrooms
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- 2 tbsp olive oil
Instructions:
- Season chicken breasts with salt and black pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes per side or until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add bacon and cook until crispy, then remove with a slotted spoon and set aside.
- Add sliced mushrooms to the skillet and cook until browned and tender, about 5-7 minutes.
- Add chicken broth to the skillet and stir to scrape up any browned bits from the bottom of the pan.
- Add heavy cream and Parmesan cheese to the skillet and stir until well combined.
- Bring the mixture to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
- Add the cooked chicken and bacon back into the skillet and stir to coat in the sauce. Cook for an additional 2-3 minutes, or until heated through.
- Garnish with chopped parsley before serving.
Nutrition Information (per serving):
- Calories: 468
- Total Fat: 29g
- Saturated Fat: 12g
- Cholesterol: 178mg
- Sodium: 753mg
- Potassium: 845mg
- Total Carbohydrates: 4g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 47g
Note: The nutrition information may vary slightly depending on the specific brands of ingredients used.