|Variation with sun-dried tomatoes|
I feel like I'm getting into the Paleo-cooking groove lately. New recipes and combinations are popping in my head throughout the day. I'm not one to do well with bland or unadventurous food, so I'm feeling very blessed to have some exciting meals to share.
Last night, when dinner-preparing time came, I looked in the fridge so see what ingredients I had to work with. I think we need to do a run to the grocery. I had chicken breast and bacon. Hmmm.....what to make with that combination?
I came up with a recipe that was somewhat inspired by John Sarich from Chateau St. Michelle's Chef of the Vineyard cookbook.
|John giving a cooking demonstration for Seared Alaska King Salmon with Chanterelle Mushrooms|
|John Sarich, Our Chateau St. Michelle Best Friend Chef|
|Personalization- Love it!|
Paleo-ish Chicken & Bacon with Vegetables in White Wine Sauce
1 package (1 lb) bacon
6 chicken breasts
2 cloves garlic
1 zucchini, sliced into rounds
1/4 cup white wine (I used Chardonnay)
1/2 cup chicken broth
1 tablespoon Dijon mustard
1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
2 tablespoons cream (or 1/2 & 1/2 worked fine too)
Cut bacon into 1-inch pieces. In a large frying pan cook bacon until crisp.
|To cut bacon, I just pull it out of the package and then with a kitchen scissors cut across into smaller pieces.|
Dice onion into bite size pieces. Slice chicken breast as shown.
In a large frying pan cook half of the chicken breast pieces in about 3 tablespoons of the bacon grease, until cooked through. Lightly salt. Do not overcook as chicken will get tough. Cook other half of chicken.
|A bit hard to photography with so much steam|
To serve: Pour sauce over the cooked chicken and sprinkle crispy bacon on top.