Mushroom Bacon Swiss Chicken Breasts Recipes

CREAMY BACON MUSHROOM CHICKEN RECIPE

Steps:

• Chop the bacon into small dice.5 sliced smoked bacon
• Place a large skillet or frying pan over medium heat, add the bacon and cook for 8-10 minutes until crispy. Use a slotted spoon to remove the bacon from the pan, leaving behind the bacon fat/grease.
• Use kitchen paper to pat each chicken breast. A dry chicken breast won't slip and slide on your cutting board.2 large chicken breasts
• Place the chicken smooth side up on your board and use a sharp knife to cut sideways through the breast, as though you are opening it up like a book (see picture below)
• Try to keep the knife flat and parallel to the chopping board.
• Continue cutting through the breast until you have two fillets.
• If you find they are not thick, cover the fillet with parchment paper and use the smooth side of a meat mallet (or a heavy-based pan) to gently flatten the plumper end.
• Add the flour to a shallow dish.¼ cup all purpose/plain flour
• Season the chicken fillets on both sides with salt and pepper, then coat them lightly in the flour. (don't discard the flour yet)½ tsp salt½ tsp black pepper
• Add the butter to the bacon fat, and once melted, add the floured chicken fillets to the pan.1 tbsp butter
• Cook chicken for 3 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
• Turn the heat up to high and add the mushrooms to the pan; cook for 3-4 minutes until they are browned.2 cups sliced mushrooms
• Remove the mushrooms from the pan. (I put them on the same plate as the chicken)
• Turn the heat on the pan to low, add the butter and the chopped onion, stir well and cook for 2-3 minutes until softened.1 tbsp butter1 small onion- chopped
• Add the garlic and two tablespoons of the remaining dredging flour to the onions and stir to coat. (see note 8)2 garlic cloves (finely minced)2 tbsp flour
• Slowly whisk in the chicken broth and sherry (if using).¾ cups chicken broth/stock2 tbsp dry sherry (optional)
• Bring to a simmer and cook gently for a minute.
• Add the heavy cream, mustard, salt, and pepper to the pan and stir well.1 ¼ cups heavy cream½ tsp Dijon mustard¼ tsp salt¼ tsp black pepper
• Add the chicken and mushrooms back into the pan, plus any collected juices. Simmer together for another 3 minutes until the sauce has thickened, and the chicken is heated through.
• Sprinkle over the cooked bacon, season to taste, and serve. Garnish with parsley (optional)

INSTANT POT BACON MUSHROOM SWISS CHICKEN

Steps:

• Pour your reserved bacon grease in your instant pot and heat up using the saute feature
• Place your chicken breasts in the warmed grease and cook for 3-5 minutes until slightly golden (turning once) then turn off saute feature
• In a bowl, mix together your broth and soup until well blended
• Pour your soup mixture in your instant pot over your chicken and warm through
• Cover with your drained mushrooms
• Seal the lid and cook on manual high for 10 minutes.
• Do not let it go to warm, quick release.
• Place your chicken in a dish that can be covered. Place a slice of Swiss on top of each chicken breast, sprinkle with bacon, cover and let sit for 10-15 minutes more until the cheese is melted

CROCK POT BACON MUSHROOM SWISS CHICKEN

Steps:

• Pour your reserved bacon grease in a skillet and heat up over medium heat
• Place your chicken breasts in the warmed grease and cook for 3-5 minutes until slightly golden (turning once)
• Spray your crock pot with cooking spray
• Put your chicken in your crock pot
• Cover with your mushrooms
• Pour your soup in your skillet, warm through, then pour over your chicken
• Cover and cook on low for 4-5 hours, check with a meat thermometer to know when the chicken is done
• Place a slice of Swiss on top of each chicken breast, sprinkle with bacon, turn heat up to high and cover and cook for 10-15 minutes more until the cheese is melted

SWISS MUSHROOM CHICKEN

Steps:

• Preheat broiler. Flatten chicken to 1/4-in. thickness. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then roll in crumbs; set aside., In a large ovenproof skillet, saute mushrooms in 1 tablespoon butter until tender; remove and set aside. In the same skillet, cook chicken over medium heat in remaining butter for 3-4 minutes on each side or until no longer pink. , Top each chicken breast half with a ham slice, mushrooms and a cheese slice. Broil 4-6 in. from the heat for 1-2 minutes or until cheese is melted.

MUSHROOM AND SWISS CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine oil and garlic in a 9x13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.
• Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more. Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.

SLOW COOKER SWISS CHICKEN RECIPE

Steps:

• Spray slow cooker with nonstick cooking spray.
• Place chicken breasts on the bottom of the slow cooker.
• Cover chicken with slices of Swiss cheese.
• In a small bowl, combine cream of chicken soup and milk and pour over chicken and cheese.
• Sprinkle stuffing mix on top and drizzle butter over the top.
• Cover and cook on low for 4-6 hours or high for 2-3 hours.

BACON MUSHROOM CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
• Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
• Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.

MUSHROOM BACON SWISS CHICKEN BREASTS

Steps:

• 1. Using a wok or deep skillet either spray with cooking spray or add the olive oil. Place chicken breasts in bottom of pan & sprinkle with pepper if desired. If using peppered bacon, eliminate the pepper as it can become overly peppered. Brown chicken for 4-5 min. on each side. Remove the chicken from the pan & place to the side while preparing the remaining ingredients. (I place it in a warming dish on the stove so it did not cool too much)
• 2. Leaving the drippings from the chicken in the wok/skillet, fry the bacon to desired crispness, remove & place bacon on paper towel to strain the remaining grease. Lightly saute' the onions & mushrooms in the pan drippings for about 5 min. Chop the bacon into chunks while the mushrooms & onions saute'.
• 3. Turn heat to medium & Replace Chicken breasts in bottom of pan and cover with the mushroom mixture, & sprinkle the bacon & top with the shredded Swiss. You will not use all the bacon, I freeze the rest so I can use it in additional baking & cooking for flavor. Cover the pan with a lid, while you make the remaining side dishes. Once the cheese is completely melted turn heat to low until ready to serve.