Step 5
Turn the heat down to low and pour the chicken stock into the pan. Browned parts on the bottom of the pan may be removed using a wooden spoon. This process adds depth of flavor to the sauce.
Step 6
Mix in the heavy cream, thyme, and rosemary that has been dried. Simmer the ingredients for approximately 5 minutes, or until they begin to thicken, stirring occasionally.
Step 7
Stir in the grated Parmesan cheese and cook until the cheese melts and the sauce becomes smooth and creamy about 2 minutes.
Step 8
After the bacon has been cooked, return it to the pan and set aside a few pieces for decoration. Mix the bacon into the sauce until it’s equally distributed.
Step 9
After the chicken breasts have finished cooking, return them to the pan and nestle them into the bacon cream sauce. Coat the chicken with the sauce by spooning it on.
Grandma’s Lemon Meringue Pie
Tex-Mex Baked Beans
I love this “Amish” recipe! Can eat it guilt free now with this version!
Mediterranean Chicken
Adding only water to boil rice is a common mistake: Give me a moment, and I’ll tell you the restaurant industry’s biggest taste secret
Xavier Worthy and Patrick Mahomes Raise Eyebrows After Touchdown at Chiefs’ Training Camp.