Yield: Serves 4 to 6
- 4 to 6 slices bacon, cooked and diced, drippings reserved
- 4 to 6 chicken breast halves
- 2 to 3 tablespoons flour
- salt and pepper, to taste
- 4 green onions, thinly sliced
- 1 clove garlic, minced
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 tablespoon fresh chopped parsley
Put a few teaspoons of the bacon drippings and 1 tablespoon of butter in a large skillet over medium heat. When the butter is foamy, add the chicken breasts. Cook the chicken for about 4 minutes on each side, until nicely browned.
Remove the chicken to a plate and add the green onions and garlic to the skillet. Cook, stirring, for about 1 minute, until onion is softened. Remove the onion mixture to a bowl and set aside.
Return the chicken to the skillet. Add chicken broth to the skillet and bring to a boil. Cover and simmer for about 5 minutes. Remove the cover, add the onion mixture and diced bacon and continue cooking for 1 minute. With a slotted spoon, remove the chicken and bacon mixture to a serving dish. Stir the sour cream into the remaining liquid, cooking and stirring just until hot and well blended. Do not boil.
Pour the sour cream mixture over the chicken and bacon.
Sprinkle with parsley and serve hot. Serve with hot cooked rice or buttered noodles, along with your favorite side vegetables or salad.
Serves 4 to 6.
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