Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Saturday, November 22, 2014

Pan-Seared Chicken with Bacon-Mushroom Sauce

Boneless chicken breasts pan-sear quickly and make an easy, tasty dish with just a little seasoning—and you can dress them up in a simple but very flavorful sauce without much time at all.

Smoky bacon pairs well with earthy mushrooms and they come together with only a little butter, broth, and cornstarch slurry. This warm, inviting sauce has rich taste and silky texture, and it brings some delicious “wow” to everyday chicken.

I served the chicken and sauce with a side of buttered egg noodles, but steamed rice or mashed potatoes would work well too. 

Serves 4

  • 1 tbsp water
  • 2 tsp cornstarch
  • flour, for dredging
  • 2 thick-cut peppered (or regular) bacon slices, chopped
  • 4 boneless, skinless chicken breast halves, about 6 oz each
  • sea salt
  • freshly ground black pepper
  • 2 tbsp unsalted butter
  • 8 oz. white mushrooms, thickly sliced
  • 1 cup chicken broth
Chicken and Bacon
  1. Combine the water and cornstarch in a small bowl and set aside. Re-mix thoroughly before using.
  2. Spread the flour on a large plate or in a baking dish.
  3. Heat a large, nonstick skillet over medium heat and add the bacon. Cook until just cooked through but not too crispy, 4-5 minutes, depending on thickness. Use a slotted spoon to transfer to a plate. 
Bacon Beginning to Cook 
Cooked Bacon

  1. Remove all but 2 tablespoons of fat from the pan. (If there are less than 2 tablespoons, add a little olive oil.)
  2. Dredge the chicken in flour, shaking off excess. Season with salt and pepper and sear until golden brown on the bottom, 6-7 minutes. Turn and sear until just cooked through, 6-7 minutes longer, depending on thickness. Transfer to a plate.
Chicken Beginning to Cook 
Chicken after Turning 
Cooked Chicken
  1. Add the butter to the skillet and swirl to coat. Add the mushrooms and season with salt and pepper. Cook until softened and the mushrooms release juices, 4-5 minutes.
  2. Return the bacon to the skillet and add the chicken broth. Remix the cornstarch slurry and stir into the mushroom mixture. Reduce the heat to medium-low and cook until slightly thickened, 3-4 minutes.
  3. Return the chicken and any accumulated juices to the skillet and turn to coat. Cook until warm throughout, 2-3 minutes.
Mushrooms Beginning to Cook 
Cooked Mushrooms 
Bacon and Broth Added
Cornstarch Slurry Stirred In
Chicken Returned to Sauce
Plate the chicken with bacon-mushroom sauce spooned on top. Serve right away.

Pan-Seared Chicken with Bacon-Mushroom Sauce

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