Great recipe although I changed it a little. I cut up the bacon, mushrooms and boneless skinless chicken into chunks. I cooked the bacon to render some fat and then added the chicken. when the chicken browned on one side, I gave it a stir and added the mushrooms. Once the mushrooms carmelized and the chicken was cooked on the outside, I pushed it all to one side of the skillet and melted 3 tablespoons of butter and added 3 tablespoons of flour stirring quickly to make a roux. I then stirred in the cream, a cup of chicken stock, and a few tablespoons of brandy for flavor. I added some of Emerils seasoning, pepper, and salt to taste and cooked it until thick. I served it over egg noodles and it was great!
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Great recipe although I changed it a little. I cut up the bacon, mushrooms and boneless...