Ingredients
1 tablespoon Olive Oil
4 pieces Chicken Breasts
5 slices Bacon
8 ounces Cremini Mushrooms, Sliced
1/2 cup Chicken Broth
1 cup Heavy Cream
1.5 tablespoons Balsamic Vinegar
1 cup Fresh Grated Parmesan Cheese, divided
Preparation
In a large skillet add 1 tablespoon olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside.
Turn the heat down to low and add the bacon to the skillet and cook until crisp. Remove bacon and set aside on plate. Add the mushrooms to the skillet and cook until tender. Remove and set aside.
Add the chicken broth, heavy cream, balsamic vinegar, 1/2 cup parmesan cheese, and salt and pepper to the skillet. Whisk over medium high heat until it starts to thicken 3-5 minutes. Add the mushrooms to the sauce.
Add chicken to the skillet and let simmer for 1-2 minutes. Top with crispy bacon, remaining Parmesan, and chopped parsley
