Chicken, Bacon, and Mushrooms with Tangy Sauce
Weeknight Wow! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Servings: 4 servings
Calories: 497kcal
Equipment
- Frying pan
- Oven
- Mixing Bowl
- Kitchen Knife
Ingredients
- 2 chicken breasts*
- 4 slices bacon*
- 8 oz mushrooms* sliced
- 3 tbsp olive oil
- ½ cup shredded cheese of choice
- seasoned salt (e.g. Lawrys, to taste)
- salt + pepper to taste
Tangy Sauce
- ⅓ cup sour cream
- 3 tbsp mayonnaise
- 2 tbsp spicy mustard
- 1 tbsp honey*
- ½ tsp paprika
Instructions
- Season chicken with salt(s) and pepper.
- Chop bacon into small pieces and fry until crisp in a skillet. Remove from the pan reserving the grease. Fry chicken breasts in the bacon grease about 6-7 minutes on both sides.
- Heat olive oil in a separate pan. Slice mushrooms and sauté until soft. Season with salt and pepper to help bring out flavor.
- Combine sour cream, mayo, mustard, honey, and paprika in a bowl. Stir until well mixed.
- Preheat oven to 400 degrees. Transfer chicken to an oven safe dish. Top the chicken with a layer of sauce, sautéed mushrooms, bacon, and shredded cheese.
- Bake for about 20 minutes until everything is heated through and cheese is melted.
- Serve with remaining sauce.
Nutrition
Calories: 497kcal | Carbohydrates: 8g | Protein: 32g | Fat: 37g | Saturated Fat: 10g | Cholesterol: 112mg | Sodium: 535mg | Potassium: 690mg | Fiber: 1g | Sugar: 6g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 1mg