Creamy Parmesan Chicken and Mushroom Delight

“When first tasting the wine, I instantly thought mushrooms because of the earthy tones in the wine. I eat chicken all the time and wanted to make something new and exciting to pair with this amazing wine. The sauce with the chicken and crisp bacon helps to minimize the tannins and accentuate the tobacco and cassis notes in the wine, complimenting its long and luxurious finish. This pairing was a huge hit with my family and one recipe I will be making over and over again.”
-Kristy Ramirez, AVV Director of Hospitality & Retail Sales

-Serves 4-

4 boneless, skinless chicken breasts
½ cup Applewood smoked bacon, cooked & chopped
8 oz. white button mushrooms, sliced
2 garlic cloves, minced
½ cup parmesan cheese, freshly grated
¼ cup fresh cilantro, stems removed
1 cup heavy cream or half & half
½ cup chicken broth
½ teaspoon garlic powder
¼ cup butter
1 Tbsp. flour
2 Tbsp. olive oil
salt & pepper to taste

Cut each chicken breast lengthwise to create two equally thin chicken breast halves. Salt and pepper each side and set aside. Note: For more tender and juicy chicken breasts, you can do this step a day in advance and put chicken in a container overnight.

In a large skillet, cook bacon slices until crispy and remove from pan. Pat dry and cut bacon into small pieces and set aside. Empty grease from pan.
Add olive oil to your large skillet and cook the chicken on medium high heat for 3-5 minutes on each side or until brown and cooked through. Remove chicken and set aside. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

To make the sauce, add the butter to the skillet and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese and garlic powder. Add the chicken, bacon, and mushrooms back to the sauce and add in cilantro and cook on low for 2 minutes. Serve and enjoy.

Serve with our Organic Cabernet Sauvignon