Slow Cooked Chicken Breast with Mushroom Sauce

A Better Way to Cook Boneless Chicken Breasts

POKE AND SALT

Salting chicken seasons meat and keeps it moist. Poking the thicker part of the breasts ensures even seasoning.

COVER AND BAKE

Baking at low temperature in a foil-covered dish cooks chicken evenly and keeps the exterior from drying out.

Ingredients

boneless/skinless chicken breasts trimmed of excess fat and cut in half
1 teaspoon table salt
1/2 package of bacon
16 oz sliced mushrooms
3 cloves of garlic, minced
1 cup heavy cream
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp black pepper

Instructions

1. Adjust oven rack to lower-middle position and heat oven to 275 degrees.
2. Using fork, poke thickest half of each breast 5 to 6 times; evenly sprinkle each breast with ½ teaspoon kosher salt (or ¼ teaspoon table salt).
3. Place chicken, skinned side down, in 13 by 9-inch baking dish and cover tightly with foil.
4. Bake until thickest part of breast registers 145 to 150 degrees on instant-read thermometer, 30 to 40 minutes.

In a large pan over medium-high heat, cook bacon for about 5 minutes until crispy. Drain, chop and set aside. In the same pan, put in about 2 tbsp of reserved bacon fat, saute the mushrooms for about 5-6 minutes. Add the garlic, and saute for 1 minute more until the garlic is fragrant. Add the heavy cream, and simmer for 4-6 minutes (You may need to cover the pan with a lid to keep the cream from reducing too much.) Add the cheeses and stir to melt. And salt and pepper to taste. Add back the bacon, and serve.