Pan-Fried Chicken with Mushroom Bacon Sauce (Charleston Chicken)

Browned chicken is smothered in a creamy sauce made with fresh mushrooms and Canadian bacon.

4 small chicken breast halves, boneless, skinless
all-purpose flour, unbleached
2 Tbsp. butter
1 cup fresh mushrooms, sliced
4 oz Canadian bacon, cut in small strips
1 cup heavy cream
parsley sprigs

Dust the chicken lightly with flour.

Heat a skillet over medium heat.

Add the butter to the skillet. When it is melted, place the chicken in the skillet. Cook for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet. Place on a plate and cover lightly with foil.

Add the mushrooms and Canadian bacon to the skillet and cook, stirring for 1-2 minutes or until the mushrooms begin to soften. Stir in the cream.

Return the chicken to the skillet. Reduce the heat to a low simmer. Cover the skillet (with a lid or foil) and let the mixture cook for 5 minutes or until the chicken is cooked through.

Remove the chicken to a serving plate and cover with foil.

Increase the heat under the skillet to medium high and bring to a boil. Let cook, stirring constantly, until the sauce begins to thicken.

Spoon the sauce over the chicken and serve immediately. Garnish with parsley if desired.

Makes 4 servings.