Bacon Wrapped Chicken with Mushrooms and Sage
The recipe Bacon Wrapped Chicken with Mushrooms and Sage can be made in around 20 minutes. This gluten free, dairy free, paleolithic, and primal recipe serves 4 and costs $3.22 per serving. This main course has 474 calories, 56g of protein, and 24g of fat per serving. This recipe from Sugar Dish Me has 75 fans. A mixture of bacon, white wine, fresh sage leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is amazing. If you like this recipe, you might also like recipes such as Bacon-and-Sage-Wrapped Chicken Breasts, Tournedos Wrapped In Bacon And Sage, and Bacon Wrapped Stuffed Mushrooms.
Servings: 4
Preparation duration: 8 minutes
Cooking duration: 12 minutes
Ingredients:
8 slices Wright® Brand Bacon
4 thinly cut boneless skinless chicken breasts
8-12 fresh sage leaves
1 lemon
8 ounces sliced mushrooms
salt and pepper to taste
¼ cup white wine
Equipment:
frying pan
Cooking instruction summary:
Heat a large skillet over medium high heat. Lay 2-3 sage leaves over each chicken breast, and then wrap each breast with 2 slices of bacon and sprinkle with salt and pepper.Gently lay the breasts in the skillet, sage side up, and let them cook for 3-4 minutes. Drop the heat down to medium after the first 2 minutes. Turn them so the sage side is down and cook for another 3-4 minutes. Drain excess grease from the skillet.Slice the lemon in half and then cut 2-3 circular wedges from the center. Squeeze the fresh lemon juice over the chicken. Turn the breasts again and let them cook for another 1-2 minutes per side, or until the bacon has reached you desired crispness and the chicken is cooked through. Remove the breasts to a plate.Add the mushrooms, the wine, and the lemon slices to the skillet and return the heat to medium high until most of the liquid has cooked out and the mushrooms are golden brown.pour the mushrooms over the chicken and serve immediately.
Step by step:
1. Heat a large skillet over medium high heat. Lay 2-3 sage leaves over each chicken breast, and then wrap each breast with 2 slices of bacon and sprinkle with salt and pepper.Gently lay the breasts in the skillet, sage side up, and let them cook for 3-4 minutes. Drop the heat down to medium after the first 2 minutes. Turn them so the sage side is down and cook for another 3-4 minutes.
2. Drain excess grease from the skillet.Slice the lemon in half and then cut 2-3 circular wedges from the center. Squeeze the fresh lemon juice over the chicken. Turn the breasts again and let them cook for another 1-2 minutes per side, or until the bacon has reached you desired crispness and the chicken is cooked through.
3. Remove the breasts to a plate.
4. Add the mushrooms, the wine, and the lemon slices to the skillet and return the heat to medium high until most of the liquid has cooked out and the mushrooms are golden brown.pour the mushrooms over the chicken and serve immediately.
Nutrition Information:
covered percent of daily need
