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Bacon wrapped chicken and grilled asparagus with red onion and mushroom gravy recipe

Bacon wrapped chicken and grilled asparagus with red onion and mushroom gravy recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Roast chicken breasts

This is a really simple, delicious way of pimping up a chicken breast. I've used a red onion and mushroom gravy which is what really makes this top notch!!!


Moscow (Federal City), Russia

17 people made this

IngredientsServes: 2

  • 2 chicken breast fillets, fat trimmed
  • 2 to 3 sprigs rosemary, leaves only, chopped
  • 4 slices bacon
  • olive oil
  • salt and pepper
  • 1 red onion, chopped
  • 4-5 mushrooms, sliced
  • 1/3 glass red wine
  • 1 tablespoon plain flour
  • 1 handful chicken stock cube, crumbled
  • 500ml water
  • 10 to 12 fresh asparagus spears

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat the oven to 200 C / Gas 6.
  2. Cover chicken breast fillets with plastic roll, or put in a bag, like a small freezer bag, and hit it with the bottom of a saucepan to flatten out a bit. Evenly scatter rosemary over the chicken. Wrap chicken with bacon. Splash with olive oil, salt and pepper.
  3. Get a griddle pan on medium heat and give it a few minutes. Place the chicken in. Cook for 7 minutes on one side then turn over and cook on other side for roughly the same time.
  4. Meanwhile, make the onion gravy. Put a saucepan on low-medium heat and add a good glug of olive oil. Throw red onions in and cover saucepan. Wash and slice mushrooms and put those in with the onions. Cover and cook for 10 minutes.
  5. When onions start to caramelise add a splash of red wine and allow to cook off for 5 minutes. Stir in the plain flour. Crumble a chicken stock cube in and add the water. Continue cooking until you achieve the consistency you're looking for. I usually sieve the gravy when I've got the right consistency.
  6. When you've grilled the chicken for around 15 minutes place into the oven for a further 8-10 minutes.
  7. To cook the asparagus - splash with olive oil, salt and pepper.Put a griddle pan on really high heat and add the asparagus. Cook for 3 to 5 minutes.
  8. Serve all together.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (2)

Only tried the red onion and mushroom gravy as had already bought pre stuffed chicken breast at local farm shop and wanted a special gravy to go with it. Loved it! Only addition I made was some freshley ground black pepper to taste.-04 Sep 2011

-29 Dec 2010


Bacon Wrapped Chicken

Simple to make and insanely delicious. This baked Bacon Wrapped Chicken is food euphoria. Because we all know bacon makes everything better. So when you lightly season the chicken, wrap it in bacon, dust it with brown sugar then bake it to golden caramelised perfection, it takes that basic rule to a level you won’t believe.

This is ridiculously good. There are simply no words!


Begin by preheating your oven to 350 degrees.
Using a mallet or meat tenderizer, or even the back of a wooden spoon, flatten the chicken by pounding it down.
You want the chicken thin so it’s easy to roll up, and the thickness should be even throughout.
Once flat, season each side with salt and pepper and then spread a layer of the cheese across the top of the chicken.

Top with some spinach, then taking the smaller corner of chicken, gently roll up as shown.

Wrap with one slice of bacon, going in sort of a diagonal direction.
Place on a cookie sheet lined with foil.
Once all the chicken is stuffed and wrapped, bake for about 35-45 minutes or until the bacon is cooked through and the juices run clear.

Let cool for a few minutes before removing.

It’s great served with a colorful salad and rice or pasta on the side.


Bacon Asparagus Tart

Impress your friends with this beautiful tart perfect for a weekend brunch.

Step 1

Preheat the oven to 350 degrees.

Step 1 -- Preheat the oven to 350 degrees.

Step 2

Bring a pot of water to a boil. Have a bowl of ice water ready. Plunge the spears into the water for just a moment to blanch it, then remove it and toss it into the ice water. Do the same with the spinach.

Step 2 -- Bring a pot of water to a boil. Have a bowl of ice water ready. Plunge the spears into the water for just a moment to blanch it, then remove it and toss it into the ice water. Do the same with the spinach.

Step 3

Meanwhile, brush a 9-inch square tart pan or a 14-inch rectangular tart pan with a little melted Hiland Dairy Butter and line it with a sheet of phyllo pastry, pressing the phyllo against the side of the pan and allowing the excess to hang over the edge of the pan.

Step 3 -- Meanwhile, brush a 9-inch square tart pan or a 14-inch rectangular tart pan with a little melted Hiland Dairy Butter and line it with a sheet of phyllo pastry, pressing the phyllo against the side of the pan and allowing the excess to hang over the edge of the pan.

Step 4

Brush the top of this sheet with more butter and top it with another sheet of phyllo. Repeat until all the phyllo is used. Trim the edges of the phyllo flush with the top of the tart pan.

Step 4 -- Brush the top of this sheet with more butter and top it with another sheet of phyllo. Repeat until all the phyllo is used. Trim the edges of the phyllo flush with the top of the tart pan.

Step 5

Drain the asparagus and the spinach and pat them completely dry.

Step 5 -- Drain the asparagus and the spinach and pat them completely dry.

Step 6

Arrange a layer of spinach on the phyllo. Sprinkle lightly with one third the Daddy Hinkle’s seasoning.

Step 6 -- Arrange a layer of spinach on the phyllo. Sprinkle lightly with one third the Daddy Hinkle’s seasoning.

Step 7

Add the Gruyere, a second layer of spinach, and season with one third again.

Step 7 -- Add the Gruyere, a second layer of spinach, and season with one third again.

Step 8

Beat the eggs, cream, and nutmeg in a pitcher or bowl and then pour the mixture over the tart.

Step 8 -- Beat the eggs, cream, and nutmeg in a pitcher or bowl and then pour the mixture over the tart.

Step 9

Arrange the spears on the tart, topping with bacon and remaining Daddy Hinkle's seasoning.

Step 9 -- Arrange the spears on the tart, topping with bacon and remaining Daddy Hinkle's seasoning.

Step 10

Brush the exposed pastry edges with a little butter.

Step 10 -- Brush the exposed pastry edges with a little butter.

Step 11

Cut a piece of parchment or foil that covers the inside of the asparagus tart but leaves the phyllo edge uncovered.

Step 11 -- Cut a piece of parchment or foil that covers the inside of the asparagus tart but leaves the phyllo edge uncovered.

Step 12

Bake the asparagus tart, uncovered, for 15 minutes.

Step 12 -- Bake the asparagus tart, uncovered, for 15 minutes.

Step 13

Cover the center but not the edge of the pastry with the parchment or foil and continue to bake until the center of the tart is just set, 15 to 20 minutes more.

Step 13 -- Cover the center but not the edge of the pastry with the parchment or foil and continue to bake until the center of the tart is just set, 15 to 20 minutes more.

Ingredients

  • › 1 Bunch Asparagus, ends removed
  • › 1 Bunch Spinach, stems trimmed
  • › 4 Greer's Ranch House Bacon, cooked crisp and crumbled
  • › 4 Tbsp Hiland Butter, melted
  • › 1 3/4 Cup Gruyere, grated
  • › 3 Large eggs, lightly beaten
  • › 1 Cup Hiland Whipping Cream
  • › Pinch Of freshly grated nutmeg
  • › 1 1/2 Tsp Daddy Hinkle’s Onion and Garlic Seasoning

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Bacon Asparagus Tart

Impress your friends with this beautiful tart perfect for a weekend brunch.

Step 1

Preheat the oven to 350 degrees.

Step 1 -- Preheat the oven to 350 degrees.

Step 2

Bring a pot of water to a boil. Have a bowl of ice water ready. Plunge the spears into the water for just a moment to blanch it, then remove it and toss it into the ice water. Do the same with the spinach.

Step 2 -- Bring a pot of water to a boil. Have a bowl of ice water ready. Plunge the spears into the water for just a moment to blanch it, then remove it and toss it into the ice water. Do the same with the spinach.

Step 3

Meanwhile, brush a 9-inch square tart pan or a 14-inch rectangular tart pan with a little melted Hiland Dairy Butter and line it with a sheet of phyllo pastry, pressing the phyllo against the side of the pan and allowing the excess to hang over the edge of the pan.

Step 3 -- Meanwhile, brush a 9-inch square tart pan or a 14-inch rectangular tart pan with a little melted Hiland Dairy Butter and line it with a sheet of phyllo pastry, pressing the phyllo against the side of the pan and allowing the excess to hang over the edge of the pan.

Step 4

Brush the top of this sheet with more butter and top it with another sheet of phyllo. Repeat until all the phyllo is used. Trim the edges of the phyllo flush with the top of the tart pan.

Step 4 -- Brush the top of this sheet with more butter and top it with another sheet of phyllo. Repeat until all the phyllo is used. Trim the edges of the phyllo flush with the top of the tart pan.

Step 5

Drain the asparagus and the spinach and pat them completely dry.

Step 5 -- Drain the asparagus and the spinach and pat them completely dry.

Step 6

Arrange a layer of spinach on the phyllo. Sprinkle lightly with one third the Daddy Hinkle’s seasoning.

Step 6 -- Arrange a layer of spinach on the phyllo. Sprinkle lightly with one third the Daddy Hinkle’s seasoning.

Step 7

Add the Gruyere, a second layer of spinach, and season with one third again.

Step 7 -- Add the Gruyere, a second layer of spinach, and season with one third again.

Step 8

Beat the eggs, cream, and nutmeg in a pitcher or bowl and then pour the mixture over the tart.

Step 8 -- Beat the eggs, cream, and nutmeg in a pitcher or bowl and then pour the mixture over the tart.

Step 9

Arrange the spears on the tart, topping with bacon and remaining Daddy Hinkle's seasoning.

Step 9 -- Arrange the spears on the tart, topping with bacon and remaining Daddy Hinkle's seasoning.

Step 10

Brush the exposed pastry edges with a little butter.

Step 10 -- Brush the exposed pastry edges with a little butter.

Step 11

Cut a piece of parchment or foil that covers the inside of the asparagus tart but leaves the phyllo edge uncovered.

Step 11 -- Cut a piece of parchment or foil that covers the inside of the asparagus tart but leaves the phyllo edge uncovered.

Step 12

Bake the asparagus tart, uncovered, for 15 minutes.

Step 12 -- Bake the asparagus tart, uncovered, for 15 minutes.

Step 13

Cover the center but not the edge of the pastry with the parchment or foil and continue to bake until the center of the tart is just set, 15 to 20 minutes more.

Step 13 -- Cover the center but not the edge of the pastry with the parchment or foil and continue to bake until the center of the tart is just set, 15 to 20 minutes more.

Ingredients

  • › 1 Bunch Asparagus, ends removed
  • › 1 Bunch Spinach, stems trimmed
  • › 4 Greer's Ranch House Bacon, cooked crisp and crumbled
  • › 4 Tbsp Hiland Butter, melted
  • › 1 3/4 Cup Gruyere, grated
  • › 3 Large eggs, lightly beaten
  • › 1 Cup Hiland Whipping Cream
  • › Pinch Of freshly grated nutmeg
  • › 1 1/2 Tsp Daddy Hinkle’s Onion and Garlic Seasoning

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These unique pancakes have a savory flavor but are sweetened with Andrews Honey and Griffin's syrup.

Shawnee Mills cornbread mix makes a great coating for onion rings.

Our recipe for Fudge Turtle Brownies come together in a snap. A Shawnee Mills brownie mix is the base for these brownies, which are filled withBedre milk chocolate bars and Braum’s caramel topping. Miller Pecan Co. pecans top these brownies,which are perfect for Valentine’s Day or any special treat this month.As easy as they are to make, these brownies make an elegant presentation when plated. The only thing that could make them better is if served with a glass of cold milk. When preparing a special dinner this month, buy local and eat local. It’s good for you and good forOklahoma!

Thsese stuffin' muffins are great to make for Thanksgiving.

Biscuits and gravy with a punch of flavor!

This recipe is perfect for a family picnic or a quick lunch!

Can’t decide what type of cookies to make? No problem! Bake four different flavors all in one pan.

A great dessert to share with family this summer, this coffee ice cream is perfectly creamy and will keep you cool in the warm August nights.

A classic, pillowy white coconut cake is great for a birthday or celebration.

Classic Steak Diane: Steak Diane is a nostalgic dish that starts with Oklahoma beef and ends with a dramatic flambé. This is just the thing to make for that special someone on Valentine’s Day. The combination of the steak with J-M crimini mushrooms, Daddy Hinkle’s marinade and Seikel’s Oklahoma Gold Mustard makes for one impressive dinner.

The best way to add some creative magic to the Christmas morning!

These cupcakes are as fun to make as it is delicious! This is the perfect treat for a hard day's work.

Enojoy these Chocolate Chunk Pancakes with Honey-Cinnamon Syrup to bring the whole family around the table, and have them come back every morning wanting more!

This is a sweet recipe for a Valentine's Day treat.

Cheese and beer combine in this creamy, rich soup.

This Okie-inspired pizza combines the great flavors of chicken, bacon and ranch dressing. Pizza is on the dinner rotation for most people for good reason. It’s something everyone in the house can agree on. But if you’re looking for something beyond marinara sauce and mozzarella cheese, try a chicken, bacon and ranch pizza. This pizza, which starts with a Shawnee Mils pizza crust mix, can be made in a round pizza pan or shaped into a rectangle for flatbread. The base is a mixture of Braum’s sour cream combined with Head Country seasoning. This creamy, smoky spread is great on pizza or as a dip. A layer of cooked and sliced chicken, J-M mushrooms and Bar-S bacon add a great depth of flavor. You’re going to want more than one slice of this pizza!

It’s everything you love about chicken parmesan - in a slider! These addictive little sliders are great for feeding a crowd. Make a pan of them, and watch how fast they go.

The small size of these corn dogs makes them fun for a kids’ birthday party or fall get-together.

Dumplings bake right on top of this gumbo, so you have a bite of sweet, garlicky biscuit with each bite of warm gumbo.

The tater tot bake is different from a basic breakfast casserole. For one, tater tots instead of shredded hashbrowns give a great texture and flavor. The casserole is also full of flavor from Bar-S bacon, Greer’s Ranch House spicy sausage, Lovera’s cheese and J-M mushrooms. We love this breakfast bake served with Ace in the Bowl salsa. Overnight breakfast bakes are perfect when you have company or want to spend time with family. And this one is packed with flavor.

You won't need side dishes with this filling Mexican-inspired enchilada casserole.

Fudge is made even better when studded with chocolate-covered cherries and pecans.

Your guests won’t be able to stop eating this addictive snack mix.

This crustless quiche comes together easily and is wonderful for brunch.

Here’s the perfect March Madness snack food. These tasty wings have great flavor from Oklahoma ingredients. When eating out, chicken wings are a perennial favorite. If you wonder if you can make them at home as good as your favorite restaurant, give our version a try. Make your own honey-mustard sauce with Seikel’s Oklahoma Gold Mustard, a hearty whole-grain style mustard, plus Cheatwood’s Honey. A little all-purpose Head Country Championship Seasoning kicks up the flavor. Preparation and cleanup for these wings couldn’t be easier. Everything is tossed in a sealed plastic bag, placed on a sheet pan and baked in the oven. It’s a true one-dish dinner. These wings would also be perfect for snacking during March Madness. If you’re expecting a crowd, make a double batch because everyone’s going to love them!

Dig into this delicious dip loaded with bacon beer and cheese!

It's easier than you think to make a coffee house-style chai latte at home.

Have the best spa brunch experience at home with this fabulous fruit and yogurt bowl.

Hot off the grill pork kabobs is an easy and quick fix. This recipe would be a great recipe to prepare ahead of time to take camping or to a cookout.

Candied bacon is called so for a reason. It's so delicious you'll want to eat it like candy. It makes a good appetizer, breakfast or a topping on burgers.

Unwind and relax through the summer heat with this sangria recipe that is sure to keep you and your party cool.

A great combination of flavors comes in our Iced Cinnamon Honey Latte. This drink is just what you want as an afternoon pick me up or to get yourself going first thing in the morning. It starts with a homemade simple syrup made with Roark Acres Pure Raw Honey, plus cinnamon and Griffin’s vanilla. The syrup is so delicious you may want to make extra to use in hot coffee, tea or iced drinks. The syrup can be made ahead and stored in the refrigerator for a week. Once the syrup is made, it’s combined with Compadres cold-brewed coffee and Braum’s milk. One special touch that’s worth it is to make some coffee ice cubes ahead of time. Remember to pour a little coffee into an ice cube tray a day or so before making the latte. Popping those coffee ice cubes into your latte is a real treat – a coffee shop perk you can have at home.

One of our favorite recipes for holiday breakfasts is for Jam Crescent Rolls. Kids can help make these easy rolls, which start with crescent roll dough. Fill with your favorite jam, then drizzle with a powdered sugar glaze, and you have a super easy breakfast treat. It’s fun to make these in an assortment of flavors with different jams and jellies. These rolls are delicious to eat and fun to make.

Celebrate the end of summer with campfire cooking. These sausage packs are great for an outdoor camping trip, but are also good on a backyard grill.

Looking for a new potato salad recipe? Give this one a try!

Our Jerk Chicken recipe is full of flavor from peppers, garlic and onion, plus allspice, bay leaves, cloves and thyme. Made in Oklahoma’s Prairie Wolf Distillery makes an amazing Obahoshe Rum that takes this Jerk Chicken to the next level. Jerk Chicken is great right off the grill, eaten just as it is. It’s also great eaten alongside coconut rice, grilled plantains or stewed black beans. If you have any leftovers, pull the chicken apart to make jerk chicken tacos. Summer will be over soon, so make the most of it by firing up the grill and using some of your favorite Made in Oklahoma ingredients.

Delicious barbecue cooked low and slow takes hours, but our recipe brings a lot of flavor in a fraction of the time. It all starts with Oklahoma pork and John’s Bar-B-Q sauce and dry rub, made in Okemah. John’s championship-style sauce and rub, plus the sweetness of Cheatwood’s Honey, gives great flavor to the pork. Marinate overnight for the most intensity, then cook in the oven or an outdoor grill for a one-of-a- kind barbecued pork. Barbecued pork tenderloin is great sliced and eaten with everything from cheese grits to baked potatoes to roasted veggies. Or, shred it for barbecue pork sliders served with classic sides like potato salad and baked beans. This pork tenderloin is so good, you may want to double the recipe and freeze a portion to have for quick weeknight dinners. Serve it with John’s Bar-B-Q sauce in either mild or hot on the side.

The Busy Day BBQ Beef Short Ribs recipe is perfect for the family on the go or when your day is hectic, but you still need to cook dinner. The juicy meat falls off the bone. No one needs to know you weren't slaving away all day cooking ribs. It is our secret!


Bacon Wrapped Onion Bombs

Bacon Wrapped Onion Bombs could also be served as an appetizer, if you and your family and/or guests are very hungry. But they are filling enough to serve well as a main meat meal entree.

Bacon Wrapped Onion Bombs Recipe-

Ingredients:

(makes 8 bacon wrapped onion bombs)

  • 2 lb. lean (no more than 7% fat) ground beef
  • 2 cups bread crumbs
  • 2 large eggs, beaten
  • 2 cups whole milk
  • 1 cup mesquite BBQ sauce, plus a bit more
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 8 small to medium-sized yellow onions
  • 2 lb. of thick sliced smoked bacon

You will also need: 8 wooden skewers

Directions:
  1. Preheat your oven to 425 degrees Fahrenheit.
  2. In a large mixing bowl, use your (freshly cleaned) hands to combine the lean ground beef, bread crumbs, eggs, milk, onion, salt, pepper, garlic powder, and 1 cup of mesquite BBQ sauce. Mix and blend together until thoroughly combined.
  3. Slice the tops and bottoms off the onions, cut them in half and peel off the outer dry skin layers. Separate the onion halves and lay them open on a large baking dish. remove the interiors of the onions, leaving just about a 1/2″ thick “cup” shape of the larger outer layers of the onion halves.
  4. Now form the meatloaf stuffing into 8 equal sized balls. Nestle a meatball into 8 of the onion halves. Place the 8 remaining onion halves over the nestled meatballs.
  5. Carefully pick each stuffed onion up and wrap each of the “bombs” with 3 to 4 slices of bacon. Wrap them around in such a way that they overlap a bit, with the last slice applied around the center. Then secure the slices in place with the wooden skewers. (Note: an alternative – and easier – method is to secure each bacon strip with its own toothpick)
  6. Pop the baking dish in the oven and bake for approximately 40 minutes, or until the internal temperatures reach 165 degrees.
  7. Now slather on some more BBQ sauce all over them, and bake another 5 minutes.
  8. Serve your Bacon Wrapped Onion Bombs while nice and hot, fresh out of the oven.

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Bacon wrapped chicken and grilled asparagus with red onion and mushroom gravy recipe - Recipes

Ground anything is cheap , and if it's out there, The 99 Cent Chef will make a delicious meal of it! Last week I reviewed a frozen Salisbury Steak Meal by Swanson. This week, I show you how to make this dish at home - in a lighter, healthier version.

One of favorite beef substitutes s is ground turkey. It is so much lighter and lower in fat --after eating an entree made with it, I don't feel like an anvil is resting in my gut. Ground turkey tastes mild, so you can get creative by adding flavors. I mix in beef bouillon and Worchestershire sauce for a scrumptious Salisbury Steak. I also show you a flavorful Mushroom Gravy recipe to top it off with.

I cook with frozen "mechanically separated" ground turkey because it sells for about a dollar per pound. The flavor is fine, but the texture is the weak link. It comes ground too fine, so forming a burger is not easy like it is with fresh ground turkey, chicken or beef. My work-around is to use a big spoon and ladle it onto the frying pan. It still fries up firm like a regular hamburger.

  • 1 lb ground turkey or chicken - thawed. Okay to use more expensive ground beef.
  • 1/2 chopped onion
  • 1 tablespoon chopped garlic - fresh or from jar.
  • 2 tablespoons Worchestershire Sauce
  • 1 beef bouillon cube - or a 1/4 cup of beef stock.
  • 1 tablespoon of oil
  • Pepper to taste - a bouillon cube has plenty of salt.

In a large bowl, add ground turkey, draining off any liquid. Pour in Worchestershire sauce/beef bouillon mix. Add cooked onion and garlic, mixing well.

Add oil to a large saute pan over a medium heat. Chub turkey is quite mushy, so with a large spoon I just scoop out enough to form a hamburger sized patty. I got four burgers out of a one pound package.

Over medium heat, saute burgers on one side about 7 - 10 minutes, or until the sweating juices are dark brown around each patty. That is the time to turn it. You can peek underneath to make sure. Since you will be finishing the cooking in a Mushroom Gravy, you only need to cook the other side for a minute to finish firming up the patties.

Remove the turkey patties and set aside. Next you will make the Mushroom Gravy using the caramelized flavors on the bottom of the saute pan, so don't clean it out!

  • 1 package of mushrooms - any type. I used button mushrooms and chopped them in half.
  • 1/2 chopped onion
  • 1 tablespoon chopped garlic - fresh or from jar
  • 1 beef bouillon cube - okay to substitute with beef stock, about 2 cups.
  • 2 tablespoons of Worchestershire Sauce
  • 2 cups of water (leave out if you are using beef stock)
  • 2 tablespoons of flour
  • 1 tablespoon of oil
  • Pepper to taste - bouillon cubes have enough salt for my taste.

* Add 2 tablespoons of flour to the saute pan and mix it into the cooked veggies. Allow a couple of minutes to heat up. I like to cook the flour to take out its raw taste.

Mix in 2 tablespoons of Worchestershire and 1 beef bouillon cube into 2 cups of water. Crush bouillon cube with a fork (if you are using beef stock, then skip water and bouillon cube part, just add Worchestershire sauce to 2 cups of beef stock.)

Finally add water to sauteed veggies and flour. Stir water in pan as you add it, so flour mixes well to prevent lumps.

* If you are worried about lumpy gravy, skip the "sauteing flour" part. Just add flour to the water and mix with a spoon. Then add the white flour liquid to the sauteing veggies.

Final Directions
Once flour and water is incorporated, turn up heat and continue stirring and until gravy starts to simmer, then reduce heat. Gravy should thicken in about 5 minutes.

Now add the turkey patties. Cook patties about 5 minutes each side. Turn once so gravy coats both sides.

Serve with the charred side up and with your favorite sides, like instant mashed potatoes and frozen or canned corn -- to make your own frozen TV style dinner!


Chicken and bacon recipes

The classic combination of chicken and bacon works in pies, risotto, stews, salads and bakes like our popular mustard-stuffed chicken wrapped in bacon.

Mustard-stuffed chicken

This is so good we'd be surprised if this chicken fillet recipe doesn't become a firm favourite. Save it to your My Good Food collection and enjoy.

Chicken & bacon cacciatore

By using a whole chicken and freezing leftovers this tasty supper is extra penny-friendly

Chicken with creamy bacon penne

This rich, luxurious one pan supper is stunningly simple to make and ready in under 25 minutes

French-style chicken with peas & bacon

This creamy one-pot chicken dish is a great-value way of feeding the whole family

Chicken, bacon & potato stew

Chicken casserole is even better when slow-cooked for hours so you have a delicious dish to come home to

Spicy chicken & bacon pasties

These easy to eat chicken and bacon pasties are perfect for on the go, lunch boxes, or a main meal

Goat’s cheese & thyme stuffed chicken

The chicken, goat’s cheese and bacon combo is totally delicious, and the veg adds a welcome sweetness. Serve with a few steamed Jersey Royals

Fully loaded Cajun chicken burgers

Grilled Cajun-spiced chicken breasts topped with bacon, avocado and cheese. set to become a Friday night favourite

Quick chicken chasseur

A classic in a flash, you can also use beef. Either way - it's a winner

One-pot chicken & bacon stew

Cook a batch of this delicious family favourite and you'll always have a satisfying meal to hand

Roast chicken with couscous & pine nut stuffing

Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite

Wild mushroom, chicken & bacon risotto

A risotto oozing with rich winter flavours, perfect for a curl-up-on-the-couch meal

Prosciutto skewered chicken with fried sage leaves

This succulent chicken dish makes a great Saturday night treat for two

Gordon’s rustic pâté

An impressive starter from Gordon Ramsay, that's surprisingly simple to put together. Make it a few days ahead to allow the flavours to develop

Quick Caesar salad with roast chicken & bacon

Turn this favourite salad into a speedy midweek meal with slices of bacon-wrapped chicken

Chicken salad with crisp bacon

Try this lovely fresh summer salad as a dinner party centrepiece

Bacon-wrapped chicken drumsticks

BBC Saturday Kitchen presenter James Martin gives a family favourite the chef treatment - perfect for picnics

Chicken, bacon & watercress baguettes

This hearty baguette will really hit the spot when feeding a hungry crowd for lunch

Chopped tarragon, bacon & chicken salad

Use up leftover roast chicken in this green salad with peas, celery and avocado, herbs and a mustard dressing

Crispy pancakes with creamy chicken & bacon

A grown-up homage to a schooldays favourite, these upgraded crispy pancakes are filled with creamy chicken, bacon and chestnut mushrooms

Chicken & mushroom puff pie

This is just what you need on a cold night. Serve with creamy mashed potatoes

Chicken and mushrooms

A healthy and low calorie chicken casserole with bacon, button mushrooms, peas and a parsley sauce - use chicken thighs for extra flavour and juiciness


Skillet Chicken with Bacon and White Wine Sauce

We literally just finished eating this and it was soooo good! We had company over and everyone loved it! Will definitely make again and recommend this recipe.

Hello crispy, saucy, delicious skillet chicken with bacon and white wine sauce!

You guys, I’ve got to be honest with you. I’ve had some ups and downs with chicken over the last decade – okay okay okay fine, maybe it’s been mostly downs. But the good news today is that things are finally taking a beautifully crispy turn upwards. Cheers and applause! Maybe I do like chicken after all (read: bacon, white wine, shallots)?

This skillet chicken recipe is my new IT recipe — starting with the fact that it’s made entirely in one pan with small bite-sized pieces of salty bacon and sweet caramelized shallots, and ending with the fact that it’s going to have that golden, crispy chicken skin after the chicken is pan-fried a little bit before taking a nice oven-bath in the white wine pan sauce.

And will there be warm, crusty bread dipped in the white wine pan sauce in between bites of chicken? Yes.

That is all, the end, goodnight.

In addition to feeling this chicken recipe AGAIN for dinner tonight, I’m also feeling the lingering mountain energy holding on to me today. AND I LIKE.

Bjork and I just returned home late last night from our five day trip to Park City, Utah. Yes that’s right – YOUUUUTAH! We took a baby vacation (er, wait, no. not that kind of baby. I meant like a mini vacation, like a short one, just, like, ugh. Settle down, Mom.) which means we’re visiting Utah for the very first time, and I have to be honest: we’re taking on these mountain ski runs like the haven’t-skiied-in-ten-years skiiers that we are.

Which means one green after the other.

I have to say, somewhere between my bangs-and-braces days in Ski Club and my current state of doing little to no physical activity involving more than .01 ounces of adrenaline, I must have forgotten that skiing is actually really fun. For a while there (late 90’s?), I had an identity crisis and I tried to trade in the skiing vibe for the “cool” snowboarder thing. PRAISE AND HALLELUJAH that that phase never went anywhere beyond my wannabe tough 14-year-old self, because now it’s 2015, and skiing is most definitely baaaaaack in the fun, cool person winter sports category where it belongs, and, I mean, just look at me. Snowboarding is not in my blood.

Probably the single worst thing for me about taking a trip is the Dreaded Unpacking. We got back at about midnight last night, I took out the essentials, and then planted my full suitcase on the living room floor where it will probably remain until the next time I invite people over to my house in 800 weeks.

Even though there might be a suitcase on my living room floor, there will be THIS CHICKEN in my oven tonight and I’m not sad about it.

If unpacking is my worst trip thing, then my best trip thing is getting back to cooking my own food in my own kitchen after a week of overdoing it on the overwhelmingly delicious and inspiring restaurant food. I’m going to the grocery store this morning and it feels like Christmas.

This chicken, though! It’s company-worthy but it’s easy enough for a weeknight. It’s beautiful and one-pot simple.

Have the bread close at hand, pass the salad around, keep the glasses full, and enjoy the yummiest skillet chicken with bacon and white wine sauce.


  1. Fry the bacon pieces until crispy then take them out of the pan
  2. Cook your flour-coated chicken cutlets in the remaining bacon fat until they're golden on the outside
  3. Add the chicken broth, lemon juice, and butter to the pan and let it cook until it's noticeably reduced
  4. Pour the cream into the pan, add the chicken and bacon back in, and continue cooking for another 5 minutes. I like to add a sprinkling of fresh parsley, but that's totally optional. Full ingredients & instructions are in the recipe card below.

In order to prevent the bacon cream sauce from tasting too cloying and one-dimensional, I added a touch of lemon juice. The garlic powder added to the chicken at the beginning of the recipe also gives the sauce more depth of flavor. And browning the chicken in the bacon grease makes it extra tasty. Of course.

Easy Roasted Green Beans) or a salad on the side. The sauce is scrumptious over potatoes (try these roasted red potatoes or mashed potatoes), rice, or pasta.


Watch the video: Perfect Keto Meal? Bacon wrapped, stuffed chicken Breast (May 2022).