Chicken with Bacon-Thyme Gravy

2 slices bacon                                                        12 oz mushrooms, sliced
4 tablespoons Moss' Chicken Breader                       1 small onion, chopped
2 tablespoons plain (all purpose) flour                       14.5 oz chicken broth                     
3 boneless, skinless chicken breast thinly sliced         1/2 tsp dried thyme                                   
3 cups cooked rice

In skillet cook bacon until crisp, about 6-7 minutes; transfer to paper towels save bacon fat.In plastic food storage bag place  4 tablespoons Moss' Chicken Breader. Add chicken; shake until chicken is coated. Set same skillet used to cook bacon over medium-high heat. Add chicken to skillet with saved bacon fat; cook turning once until no longer pink in center. Remove from skillet. Reduce heat to medium. Discard all but 2 tablespoons of bacon fat from skillet. Add mushrooms and onion; cook until brown, about 6 minutes. Sprinkle with 2 tablespoons flour; cook, stirring about 1 minute. Stir in broth and thyme; cook until thickened, about 3 minutes. Turn off heat. Add chicken to skillet to warm. Place rice on platter top with chicken mixture; crumble bacon over top. Serves 4.

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