Menu
Creamy Chicken Mushroom Bacon
8 Servings
Ingredients
2 pounds —Boneless,
Skinless Chicken, cut
into cubes
6 Slices Bacon —roughly
chopped into 1”-2”
pieces
4 garlic cloves —minced
1 cup —heavy whipping
cream
1 cup —chicken broth
1/4 cup —fresh chives,
roughly chopped
4 Tablespoons —organic
red wine vinegar
2 ounces —fresh baby
spinach
1 ounce —sun-dried
tomatoes,
roughly chopped
1-2 Tbsp —Bacon grease
to cook chicken (enough
to cover
the bottom of the pan)
Pink Himalayan Salt to taste
Black pepper to taste
2 teaspoons —xanthan
gum (optional—this is to
thicken
the sauce if you need to)
Instructions
- Bake your bacon at 425*F for 24-30 minutes. Save the bacon grease!
- Allow to cool and cut into 1” -2” pieces. (this step can be done ahead of time and stored in an airtight container in the refrigerator.
- Season the cubed chicken pieces with salt and black pepper to taste.
- In a deep pan add rendered bacon fat from the bacon you just made. You only need about 2 tablespoons. Just enough to cover the pan.
- Allow it to warm up and then add the chicken.
- Cook the chicken until browned, NOT burnt.
- Add mushrooms, garlic and the sun-dried tomatoes. Stir to combine.
- Now add the chicken broth and heavy cream (this is where you would add the xanthan gum to help thicken the sauce—optional).
- Stir to combine and allow to cook for approximately 2 minutes or until it begins to bubble.
- Reduce heat to a simmer for 5-10 minutes or until you have reached your desired thickness. Remember to stir frequently to avoid scorching.
- Now we are ready to bring this home! Add the bacon, red wine vinegar, spinach and chives. Mix it and mix it good. Let simmer some more for 5 minutes.
Tips / Suggestions
- Serve over ZOODLES, Cauliflower Mash or Cauliflower rice! YUMMMMMMMM!!
Preparation
Keto With Lee
Creamy Chicken Mushroom Bacon
Nutrition Facts
Macros
