- 4 to 6 slices bacon (drippings reserved)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 4 to 6 chicken breast halves
- 2 to 3 tablespoons all-purpose flour
- 1 tablespoon butter
- 4 green onions (thinly sliced)
- 1 clove garlic (minced)
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 tablespoon parsley (fresh chopped)
Step 1: Preheat your oven to 375 degrees F & bake the slices of bacon until they reach the desired crispiness, about 25 to 30 minutes.
Step 2: Once cooked, drain on a paper towel and then dice, reserving the bacon drippings for later.
Step 3: Wash the chicken and pat dry with a paper towel.
Step 4: Pound chicken between sheets of plastic wrap until thin and even in thickness. Pounding them to about 1/2-inch thick will help the chicken cook faster & more evenly.
Step 5: Sprinkle the chicken with salt & pepper and dust lightly with flour.
Step 6: Put a few teaspoons of the bacon drippings and 1 tablespoon of butter in a large skillet or sauté pan over medium heat. When the butter is foamy, add the chicken breasts.
Step 7: Cook the chicken for about 4 minutes on each side, until nicely browned.
Step 8: Remove the chicken to a plate and add the green onions and garlic to the skillet.
Step 9: Cook, stirring, for about 1 minute, until onion is softened. Remove the onion mixture to a bowl and set aside.
Step 10: Return the chicken to the skillet and add chicken broth. Bring to a boil. Reduce heat, cover, and simmer for about 5 minutes.
Step 11: Remove the cover, add the onion mixture and diced bacon and continue cooking for 1 to 2 minutes, until hot.
Step 12: With a slotted spoon, remove the chicken and bacon mixture to a serving dish.
Step 13: Stir the sour cream into the remaining liquid, cooking and stirring just until hot and well blended. Do not boil!
Step 14: Pour the sour cream mixture over the chicken and bacon. Before serving, garnish with fresh chopped parsley.
Serve hot & enjoy this dish from TheSpruceEats!