Thursday, June 23, 2011

Paleo-ish Chicken & Bacon with Vegetables in White Wine Sauce

Variation with sun-dried tomatoes
With Zucchini

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

Great Cookbook!

Personalization- Love it!
Our dinner last night was inspired by his salmon dish.  We used completely different ingredients, but the wine sauce was the inspiration.

Paleo-ish Chicken & Bacon with Vegetables in White Wine Sauce


1 package (1 lb) bacon
6 chicken breasts
1 onion
2 cloves garlic
kosher salt
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.
When bacon is done, remove from pan and place on plate with paper towel to soak up additional grease.  Keep most of the bacon grease for next step.

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
Remove about 4-6 tablespoons of the bacon grease from the pan.  Add diced onions and garlic and saute in bacon grease until soft, about 4 minutes.  Add the sliced zucchini and saute until soft.  Add the wine, chicken broth, mustard, and thyme.  Simmer for a few minutes until reduced.  Stir in the cream or 1/2 & 1/2.  Season with salt to taste.

To serve:  Pour sauce over the cooked chicken and sprinkle crispy bacon on top.


Be creative!  There are many options to making this meal.  This variation does not have the zucchini.  Instead of zucchini, tossed in sliced sun-dried tomato in the sauce.  Another idea would be to add mushrooms to the sauce.  The possibilities are endless! 

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