Ingredients
-
3/4
-
1/4
-
2
-
1/2
-
4
-
1/2
-
-
1/2
-
1/2
-
1
-
2
-
-
-
-
Directions
Asian Style Chicken Breasts and Bacon, This was in an issue of Food and Wine It looked great and I thought I would share I haven’t made it yet, still looking for Chinese 5-spice powder , Kim127, I agreed with you and thought this recipe would be delicious mushrooms, chicken, bacon what’s not to like?! My DH, DS and I just were not impressed The flavors melded together so much that even though used the Chinese 5-Spice powder – it just wasn’t flavorful Kim127, I would have posted this recipe too; it sounded so flavorful but once made was so bland If I were a true chef, I might be able to give suggestions to the Food and Wine magazine regarding this recipe but I honestly have no idea how to make it have taste , This was OK but not a favorite of my family’s It was very greasy, not sure if I did something wrong We weren’t crazy about the spice blend either but I am sure that is just our tastes
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Steps
|
1
Done
|
In a Small Saucepan, Mix the Stock and 5-Spice Powder and Simmer Over Low Heat For 3 Minutes. |
|
2
Done
|
Set Aside. |
|
3
Done
|
in a Large Skillet, Heat 1 Tablespoon of the Peanut Oil. |
|
4
Done
|
Add the Bacon and Cook Over Low Heat Until Most of the Fat Is Rendered and the Bacon Is Browned (about 15-20 Minutes). |
|
5
Done
|
Add the Garlic. |
|
6
Done
|
Saute For 2 Minutes. |
|
7
Done
|
Add the Chicken. |
|
8
Done
|
Season With Salt and Pepper. |
|
9
Done
|
Cook Over Medium Heat Until the Chicken Is Brown and Just Cooked Through (about 8-10 Minutes). |
|
10
Done
|
Remove from Skillet. |
|
11
Done
|
Heat the Remaining 1 Tablespoon Peanut Oil in Skillet. |
|
12
Done
|
Add Mushrooms and Saute Over Medium Heat Until All of Their Liquid Has Evaporated and They Start to Brown (about 8 Minutes). |
|
13
Done
|
Remove Mushrooms to Plate. |
|
14
Done
|
Add Wine to Skillet and Simmer Over Medium-High Heat Until It Is Reduced by Half. |
|
15
Done
|
Add the Soy Sauce, Spiced Stock, Bacon, Garlic, Chicken and Mushrooms. |
