I can't think of a more perfect way to start November than with a rich and comforting dish. This stove top chicken dish is loaded with smoky bacon, earthy mushrooms and a creamy sauce. Perfect comfort food.
I know I'm not the only one when I say, I can't believe it's November! I really have no idea how it's that time of year again to start thinking about Christmas. What? Month eleven rolled around pretty quick this year. I remember being a kid when time trickled along at turtle pace. I want those years back.
Putting aside the longing for time to slow down, I am entering my favourite food season. Comfort food! Who's with me? Don't get me wrong, I love a good barbecue, days of endless leafy things, cold drinks and frozen desserts. But, when the clock strikes cooler temperatures, I'm ready to heat up the kitchen. So to speak..haha!
A few weeks ago, I was trying to come up with a new chicken dish. Surprise, it's always chicken. Everyone eats it, what can I say! I started looking around the fridge and found, what looked like some pretty tasty ingredients for a tasty dish. I make it, the family devoured it which made it a win. So a few days ago, I made it again just to make sure it was a good as I remembered and photograph it to share with all of you.
Chilly days await so let's get some cosy food on board.
This is a stove top and one pot wonder. Mind you it's cooked in stages of cooking and then removing things from the pan along the way and then returning them to the pan. All explained in the recipe below. Here you can see a glimpse into the start of the recipe. First you can see the bacon starting to cook. When you remove that from that pan, you cook the mushrooms and garlic in the bacon fat. Yum!
The chicken cutlets are dredged in this recipe. I like doing this for two reasons. It will help thicken up the sauce at the end (not always enough for certain tastes though), as well as giving a nice crisp texture to the chicken. Here you can see the chicken dredges and then browned off in the pan.
For this recipe you can buy straight chicken cutlets or use breasts and cut them through the middle to make the cutlets. I used chicken breasts as it's what I had in my freezer.
I can't tell you how creamy and delicious this chicken dish was. The chicken was cooked perfectly, tender and delicious. And the sauce was to die for. The first time we made it, I served it with scalloped potatoes. Ultra comfort food. But just some steamed green vegetables might be nice as well.
This is a dish you can make in advance and then slowly reheat when you are ready to serve it for dinner. I made it the other day to get photos early in the afternoon. We didn't eat until hours later and the dish wasn't compromised at all. Something to think about if you know dinner time will be rushed and you can get it done early on.
Comfort food aside, what's everyone looking forward to in November? Yesterday, I sad down and made an intentional list of things I would like to do this month. I don't always succeed with those darn lists, but they are a nice idea to get me motivated to do something outside my regular and very routine life.
One of the things I said I would enjoy more this November is outside fires. For some reason, I enjoy sitting outside more in the the autumn than the summer. Sure there is something special about those long sultry evenings. But the crisp fresh evenings get me every time. And when you add a fire it becomes magical.
Last night we did just that. I was out all afternoon and got home well past six pm pretty exhausted from the Ikea experience. I know, why go on a Saturday? Well, our sofa situation has reached an all time low. And by all time low I mean we are practically sitting on the floor. Those sofas owe us nothing and have seen us through two toddler phases and all that entails. So at just nearing their 15th birthday, we are finally ready to say adios. Hopefully, later this week, we'll be sitting in comfort. Fingers crossed.
But back to that fire.
Home late with the hopes to make pizza. But by the time, I got the dough made it was just going to be too late. Pizza idea was quickly shelved. Then inspiration struck as we got some smoked salmon and little pastry shells at Ikea. I whipped up a few quick tapas, busted out a bottle of whine, some Nestea for the under agers and lit that outside fire. Bliss.
Best time of year.
Notes about the chicken:
This was a relatively easy dish to put together. Just keep in mind it is a bit of standing at the stove adding one ingredient at a time then cook and remove. But it really doesn't take that long and is well worth the small effort. Like I said, everyone here found it delicious. Trust me, not always the case.
When you cook the bacon at the beginning, be careful not to crisp it too much or burn it. You are just looking to cook it just before it starts to crisp.
Also, when you brown the chicken, just do this for a few minutes each side. Again, you just want to brown the chicken, not cook it. The chicken will finish cooking in the sauce. This makes for a much more tender chicken.
Apart from that not much to say. And all around great comfort food to welcome November.
Happy cooking friends and enjoy the comfort known as November.
Creamy Skillet Chicken with Bacon
Serves 4 / Prep time: 10 minutes / Cook time: 50 minutes
2 Chicken breasts, cut in half through the middle to make 4 chicken cutlets
8 Strips of bacon, roughly chopped into small pieces
1 Cup/75 grams button mushrooms, sliced
1 Cup/240 ml cooking cream
3/4 Cup/180 ml chicken stock
2 Tablespoons butter
1/3 Cup flour
1 Tablespoon corn flour
2 Tablespoons water
2 Cloves garlic, crushed
1 Teaspoon salt
1 Teaspoon black pepper
Small bunch fresh chopped parsley
In a large shallow bowl, add the flour with the salt and pepper. Stir to combine. Coat the chicken cutlets in the flour and set aside.
Place a large skillet over medium heat and add the bacon to the skillet. Give a good stir and cook bacon for about 5 minutes. Remove bacon from pan and drain on paper towels. Set aside.
In the same skillet set over medium to high heat, add the garlic and mushrooms. Stir and cook for about 5 - 8 minutes until the mushrooms have browned and are cooked through. Remove from pan and set aside.
Add the butter to the reserved skillet and set heat to high. Add the chicken and brown each side for 2 -3 minutes. Remove from pan and set aside.
In the same skillet set over medium heat, add the cream and bring to a simmer for a minute. Add the stock and give a good stir and bring to a simmer. Add the bacon, mushrooms and chicken back to the pan with the sauce. Reduce heat to lowest setting, cover and leave to cook for 20 - 25 minutes.
In a small glass, mix the corn starch with the water and stir.
Remove cover from skillet and give a quick stir. Gradually pour in the corn starch mixture and stir until the sauce thickens, about 30 seconds to a minute.
Serve chicken with sauce poured over the top.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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