This is a nice hearty meal that is great for dinner and even better as a left over. It has fantastic flavoring and is new and different as well.
Ingredients:
1 spaghetti squash
4 chicken breasts
1 large onion
7 oz mushrooms
1 tablespoon of grass-fed butter
1/4 – 1/2 cup of half and half
4 or 5 slices bacon
1/4 cup dry white wine
2/3 cup parmesan cheese
2 tablespoons of olive oil
2-3 tablespoons of cilantro
2 cloves of garlic
Directions:
Mince the onion. Clean and slice the mushrooms.
Season the chicken breasts with a generous amount of salt and pepper.
Cook the bacon and don’t clean out the pan.
Add a bit of butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole dish.
Cook the onion until slightly browned then add the mushrooms
Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine. Add half & half, parmesan cheese, and garlic. Simmer on low until sauce thickens.
Pour Sauce over chicken breast.
Put the casserole in a preheated oven at 350F for 25 to 30 minutes. Until the chicken is tender with no pink and the sauce is hot and bubbly.
Garnish with more bacon… and place cilantro on top.
Serve over spaghetti squash.
Enjoy!
Fit Chic