Skillet Chicken with Light Bacon Cream Sauce

This was fantastic!  I used chicken breasts (cut in half) instead of the thighs.  I can see this being made with pork chops or even with cubed steak.  I skipped the tomatoes.  Also, I used turkey bacon instead of real bacon and I cut it up into pieces instead of crumbling it.  Of course, as always, I used our Avocado Oil instead of the vegetable oil.  And in our house we have unsweetened vanilla almond milk.


Ingredients:

1 1/2 - 1 3/4 lbs boneless skinless chicken thighs, seasoned with salt and pepper
1/4 c all-purpose flour
1 tbsp Onion Onion Seasoning
2 Tbsp vegetable oil
3/4 c chicken broth
1/2 c 2% milk
1 pkt Artichoke & Spinach Warm Dip Mix
4 slices bacon, cooked and crumbled (about 1/2 c)
1 medium tomato, seeded and chopped
1/4 c chopped fresh parsley, optional

Instructions:


1.  In a gallon freezer bag, combine chicken, 1/4 c flour and Onion Onion Seasoning.  Toss to coat.

2.  In large skillet, heat 2 tablespoons of oil over medium-high heat.  Remove chicken from bag; reserve bag with flour.  Add chicken to skillet; saute until browned on both sides, about 7-9 minutes.

3.  Meanwhile, in small bowl, whisk together broth, milk, Artichoke & Spinach Warm Dip Mix and any remaining flour mixture from bag.  Add to chicken in skillet.

4.  Reduce heat and simmer until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer and sauce has thickened, about 5-7 minutes.  Remove from heat.  Stir in bacon, tomatoes and parsley, if desired.

Makes 6 servings.  Serve with mashed cauliflower or potatoes and Vidalia Onion Spinach Salad.

Make Ahead & Freeze:  Place step 1 ingredients in a gallon freezer bag.  Place bacon in a quart freezer bag.  Place both bags and unopened packet Artichoke & Spinach Warm Dip Mix in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.