Succulent Cream Chicken
carbohydrates per serving minus fiber: 1.88
Ingredients
- 4 boneless 6 oz. chicken breasts, with skin
- 1 Tbsp. vegetable oil
- 1 clove garlic, minced
- 8 slices bacon
- 8 small sprigs fresh thyme
- 1/2 cup chicken stock or water
- 1 cup whipping cream
- salt and pepper to taste
Instructions
- 1
Preheat the oven to 350° F.
- 2
Lightly salt and pepper the chicken breasts.
- 3
Wrap two pieces of bacon around each chicken breast, forming an X in the middle of the skin side of each breast. Tuck two sprigs of thyme behind the bacon.
- 4
Heat the vegetable oil in a frying pan that can go into the oven over medium high heat.
- 5
Place the chicken breasts, bacon side down in the pan and cook until the bacon and chicken skin is browned.
- 6
Turn over and cook until the other side is browned. Drain off the fat and add the stock or water, cream and garlic.
- 7
Bring to a boil and place in the oven.
- 8
Bake uncovered for 15-20 minutes until the cream has thickened.
- 9
Remove from the oven and season with salt and pepper.
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