The Epicurean X

Originally posted in The Daily Pulse 10.25.04 This is the last of the ten recipes printed in Inside Pulse before the column switched over to Nyogtha. Please check through those columns for my other recipes.

Ah Chicken. Quick to make, and yet thousands of recipes exist for it, making it the most versatile meat around. Here’s a nice recipe that can be done in an hour and shows how to complement the meat in question with a nice sauce.

Chicken with Bacon and Mushrooms


4 slices of bacon, cut into small pieces
4 boneless, skinless chicken breast halves
1/4 teaspoon salt.
Pepper to taste
1 8 ounce package of sliced fresh mushrooms
1/4 cup chopped onion
2 tablespoons brandy or chicken broth
1 8 ounce container of sour cream.
Chopped fresh chives.

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from skillet and drain on paper towels. Set Aside.

2. Remove and discard all but 2 tablespoons of bacon drippings from skillet. Add chicken to remaining drippings. Sprinkle with salt and pepper. Cook 4 to 6 minutes or until browned, turning chicken once. When browned, push over to one side of the skillet.

3. Add mushrooms and onion. Cook and stir three minutes or until tender. Reduce heat to low. Add Brandy or chicken broth. Cover. Simmer 10 to 15 minutes or until chicken is fork tender and juices run clear. Remove chicken from skillet and place on serving platter. Cover.

4. Add the sour cream to the same skillet. Cook over low hear until thoroughly heated. Stir constantly. Spoon sauce over chicken. Sprinkle with bacon and chives.

There you go. Probably my most simple, down to earth, palatable even by country bumpkins recipe I’ve put in here yet.