Smothered Chicken in Bacon and Potato Sauce
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- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 2
- boneless, chicken breasts (about 1 ⅓ lb/600 g)
- 1 tbsp
- unbleached all-purpose flour
- 15 ml
- 3 tbsp
- butter
- 40 g
- 2
- thick slices bacon, chopped
- 2
- shallots, thinly sliced
- 2 cups
- chicken broth
- 500 ml
- 1/2 cup
- 35% cream
- 125 ml
- 2
- large russet potatoes, peeled and cut into small dice (about 3 cups/480 g)
- 2 cups
- baby spinach
- 50 g
Directions
Step 1
On a work surface, cut the chicken breasts in half horizontally. Season with salt and pepper. Sprinkle with the flour.
Step 2
In a large non-stick skillet over high heat, brown the chicken cutlets in the butter for 2 minutes on each side until nicely browned. Set aside on a plate.
Step 3
In the same skillet, brown the bacon with the shallots for 2 minutes. Deglaze with the broth and cream. Add the potatoes. Bring to a boil. Cover and simmer over low heat for 10 minutes or until the potatoes are al dente. Add the chicken back to the skillet and continue to cook for 8 to 10 minutes or until the potatoes are tender and the chicken is cooked through. Place the chicken on another plate. Keep warm. Add the spinach to the sauce and cook for 1 minute or until wilted. Add more broth to thin out the sauce as needed. Adjust the seasoning.
Step 4
Serve the chicken cutlets with the bacon and potato sauce. Delicious with a green vegetable.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 recipe)
- Calories:
- 500
- Fat:
- 25 g
- Saturated Fat:
- 14 g
- Carbs:
- 31 g
- Fibre:
- 4 g
- Sugar:
- 4 g
- Cholesterol:
- 145 mg
- Protein:
- 38 g
- Sodium:
- 770 mg
