We have been bored, bored, bored with our normal dinners lately, so I have been experimenting. This was tonight’s experiment. It’s not low fat, but it was so delicious, we had it over noodles, with a great big also delicious salad.
What you need:
- 4 tablespoons butter, melted
- 4 bone-in chicken breast halves, with skin
- 1 teaspoon Montreal Steak spice (I use this alot on all types of meat!!)
- 1/2 teaspoon Cumin
- 2 cloves garlic, crushed
- 4 thick slices bacon
- 1 cup mushrooms, halved
- 1/2 cup heavy cream
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.
( I just used the sauce and poured it over the pasta, mostly because it’s family preference…)