
-2 lb. chicken breast tenders
-1 1/2 Tbsp bacon grease
-salt and pepper
-4 garlic cloves
-1 cup chicken stock
-8 slices bacon, cooked, drained, chopped
-1/2 lemon, sliced
-1 cup half & half
-1/2 cup asiago cheese, shredded
-2 Tbsp fresh parsley, chopped
-Generously season the chicken with salt and pepper on both sides. Heat vegetable oil in large skillet. Cook chicken breasts on medium-high heat (about 2 minutes on each side) to brown a bit. Chicken doesn’t have to fully cook through, your’re going to return it to the pan later. Remove chicken, set aside.
-Add minced garlic to pan, cook for 30 second, scraping the bottom of the pan with a wooden spoon.
-Deglaze the pan with a little chicken stock, then add remaining rest of the chicken stock (total of one cup).
-Add half the cooked and crumbled bacon to the chicken broth.
-Add the chicken back to the pan, on top of bacon and in the chicken broth.
-Arrange 5 thin slices of lemon around chicken, cook, simmering on low heat, covered, for about 20 minutes, until the chicken is completely cooked through, and is no longer pink in the middle
-Remove chicken and lemons from skillet, set aside and keep warm
-Add 1 cup half and half to the skillet, bring to a boil, mix well, scraping from the bottom.
-add 1/2 cup shredded asiago cheese and stir to melt completely, about 30 seconds
-Immediately reduce to a simmer, add chicken back to skillet to reheat a bit
-to serve, spoon some sauce over chicken, sprinkle with remaining chopped bacon and parsley
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