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Ingredientes
- 6 x bacon slices roughly minced
- 1 lb boneless skinless chicken breasts cut into strips
- 1 tsp Emeril's Essence
- Â Â (see Bayou blast recipe)
- 1 Tbsp. unsalted butter
- 1 c. finely-minced yellow onions
- 1/4 tsp freshly-grnd black pepper
- 2 tsp chopped garlic
- 8 ounce button mushrooms wiped clean,
- Â Â and thinly sliced
- 1 tsp minced fresh thyme
- 1 c. chicken stock
- Â Â (or possibly canned low-sodium chicken broth)
- 1/4 c. chopped green onions
- Â Â Cheesy Rice Pilaf (see recipe)
- 2 Tbsp. chopped parsley for garnish
Direcciones
- In an electric skillet or possibly a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, till crisp, about 5 min. Transfer with a slotted spoon to paper towels.
- Season the chicken with the Essence, and add in to the fat in the pan. Cook, stirring occasionally, till just cooked through, about 5 min. Transfer to a plate.
- Heat the butter in the pan. Add in the onions, and pepper, and cook, stirring, till soft, about 4 min. Add in the garlic and cook, stirring, for 30 seconds. Add in the mushrooms and thyme, and cook till the mushrooms give off their liquid, about 5 min.
- Add in the chicken stock and bring to a boil, stirring to deglaze the pan. Add in the chicken, lower the heat, and simmer till heated through, 1 to 2 min. Add in the bacon and green onions, and stir well.
- Remove from the heat and serve over the Cheesy Rice Pilaf, and garnish with the parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 4 servings | |
| Calories 329 | |
| Calories from Fat 211 | 64% |
| Total Fat 23.51g | 29% |
| Saturated Fat 8.63g | 35% |
| Trans Fat 0.02g | |
| Cholesterol 80mg | 27% |
| Sodium 508mg | 21% |
| Potassium 411mg | 12% |
| Total Carbs 4.88g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.7g | 1% |
| Protein 23.33g | 37% |
