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Skillet Chicken




Source of Recipe


Joanne


List of Ingredients




4 boneless, skinless chicken breasts
1 Tablespoon olive oil
2 Tablespoon chopped onion
4 slices bacon, chopped
1/2 teaspoon salt (or to taste)
1/2 teaspoon coarsely ground black pepper
1 cup heavy cream
2 teaspoons Spice Islands® Monterey blend (roasted garlic &
red bell pepper)
1/4 teaspoon dried thyme*
1/4 teaspoon dried basil* OR 1/4 teaspoon dried rosemary*
1 large tomato, diced



Recipe



Pound chicken breasts to about 3/4 inch thick, and cut into
strips about 3/4 inch wide. It is not necessary for them to
be exact. In a large skillet, heat olive oil to medium high
and brown the chicken strips. Cook about 10 minutes.
Remove chicken onto a plate.

Add the bacon, onion, and spice blend, and cook until bacon
is done and onion is caramelized. Add cream, remaining
spices, and salt. Taste to check your salt, and add pepper
if you like it. Continue cooking until cream thickens
(about 5 min) Put chicken back in, flipping the chicken over
once to get it coated. After the chicken is reheated,
remove from heat. Add the tomatoes, stir to coat them with
sauce. Serve immediately.

*Fresh herbs many be used if they are in season. Use about
1-2 Tablespoons of fresh crushed herbs in place of 1/2 to 1
teaspoon of dried.

Herbs (from Spice Islands through rosemary) may be omitted
altogether for a different taste that is still delicious.