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:

Quickview
473k Calories
55g Protein
23g Total Fat
5g Carbs
26% Health Score
Limit These
Calories
473k
24%

Fat
23g
36%

  Saturated Fat
7g
45%

Carbohydrates
5g
2%

  Sugar
1g
2%

Cholesterol
173mg
58%

Sodium
751mg
33%

Alcohol
1g
9%

Get Enough Of These
Protein
55g
111%

Vitamin B3
27mg
137%

Selenium
86µg
124%

Vitamin B6
1mg
95%

Phosphorus
593mg
59%

Vitamin B5
4mg
44%

Potassium
1151mg
33%

Vitamin B2
0.5mg
29%

Copper
0.52mg
26%

Vitamin C
18mg
22%

Vitamin B1
0.32mg
22%

Magnesium
72mg
18%

Zinc
2mg
14%

Vitamin B12
0.69µg
12%

Iron
1mg
8%

Folate
21µg
5%

Fiber
1g
5%

Manganese
0.1mg
5%

Vitamin E
0.66mg
4%

Vitamin D
0.52µg
3%

Calcium
24mg
2%

Vitamin A
90IU
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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