Bacon-Wrapped Chicken with Mushrooms and Onions
< 30 minutes
< 60 minutes
8 slices BUTTERBALL® All-Natural Turkey Bacon
4 boneless skinless chicken breasts (about 6 ounces each)
Salt and black pepper
2 tablespoons olive oil, divided
8 ounces cremini mushrooms, stemmed and thinly sliced
1 medium onion, thinly sliced
¼ cup sherry
¼ cup chicken broth
½ teaspoon salt
¼ teaspoon black pepper
- 1.Preheat oven to 350°F. Spray 13x9-inch baking pan with nonstick cooking spray.
- 2.Wrap 2 bacon slices around each chicken breast. Season lightly with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes per side until chicken and bacon are browned. Transfer to prepared baking pan. Bake about 45 minutes or until chicken is cooked through (165°F).
- 3.Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add mushrooms and onion; cook and stir about 5 minutes or until tender. Add sherry; cook and stir until absorbed. Add broth; cook and stir until reduced slightly. Stir in ½ teaspoon salt and ¼ teaspoon pepper.
- 4.Place chicken on serving plates; serve with mushroom mixture.