Pan-Seared Chicken With Bacon-Mushroom Sauce - cooking recipe

Ingredients

1 tablespoon water
2 teaspoons cornstarch
3/4 cup flour
2 slices bacon, chopped (thick-cut)
4 (6 ounce) boneless skinless chicken breast halves
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
2 tablespoons unsalted butter
8 ounces white mushrooms, thickly sliced
1 cup chicken broth

Preparation

Combine the water and cornstarch in a small bowl and set aside. Re-mix thoroughly before using.
Spread the flour on a large plate or in a baking dish.
Heat a large, nonstick skillet over medium heat and add the bacon. Cook until just cooked through but not too crispy, 4-5 minutes, depending on thickness. Use a slotted spoon to transfer to a plate.
Remove all but 2 tablespoons of fat from the pan.
Dredge the chicken in flour, shaking off excess. Season with salt and pepper and sear until golden brown on the bottom, 6-7 minutes. Turn and sear until just cooked through, 6-7 minutes longer, depending on thickness. Transfer to a plate.
Add the butter to the skillet and swirl to coat. Add the mushrooms and season with salt and pepper. Cook until softened and the mushrooms release juices, 4-5 minutes.
Return the bacon to the skillet and add the chicken broth. Remix the cornstarch slurry and stir into the mushroom mixture. Reduce the heat to medium-low and cook until slightly thickened, 3-4 minutes.
Return the chicken and any accumulated juices to the skillet and turn to coat. Cook until warm throughout, 2-3 minutes.
Plate the chicken with bacon-mushroom sauce spooned on top. Serve right away.