Ingredients

  • 6 bacon slices, roughly chopped
  • 1 lb. boneless, skinless chicken breasts, cut into strips
  • 1 teaspoon Emeril's Essence
  • 1 cup finely chopped yellow onions
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons minced garlic
  • 8 ounces button mushrooms, wiped clean and thinly sliced
  • 1 teaspoon chopped fresh thyme
  • 1 cup chicken stock, or canned low-sodium chicken broth
  • ¼ cup minced green onions
  • 1 recipe Cheesy Rice Pilaf
  • 2 tablespoons minced parsley leaves, for garnish

Directions

In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels. Season the chicken with the Essence, and add to the fat in the pan. Cook, stirring occasionally, until just cooked through, about 5 minutes. Transfer chicken to a plate. To the pan add the onions, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and thyme, and cook until the mushrooms give off their liquid, about 5 minutes. Add the chicken stock and bring to a boil, stirring to deglaze the pan. Add the reserved chicken, lower the heat, and simmer until heated through, 1 to 2 minutes. Add the bacon and green onions, and stir well. Remove from the heat and serve over the Cheesy Rice Pilaf, and garnish with the parsley.

Categories
Chicken
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Source

Servings/Yield

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Preparation Times