Rustic Skillet Chicken

So I recently watched Julie and Julia for the twentieth time, and I think I was just in a mood to cook with butter and cream as the french do! I figured if I was going to indulge I was going to do it right! This dish is all rustic homey comfort. You’ll want to scream out “Bon Appetite” when you are ready to enjoy this delicious chicken!

Ingredients:

4 organic chicken thighs or chicken breasts

3 slices of bacon

8 oz mushrooms

8 oz shallots

1/2 cup of organic heavy cream

2 cups organic chicken broth

2 tbsp organic unsalted butter

1 tsp black pepper

1/2 tsp Himalayan salt

2 tbsp fresh rosemary

1/2 tbsp fresh dill

1 box Banza pasta

Directions:

In a large skillet, cook three pieces of bacon on medium heat. Remove the bacon and set aside on a paper towel. Leave the grease in the pan, and add the butter. While the butter begins to melt, season the chicken with salt and pepper.

Brown both sides of the chicken in the pan, starting with the skin side if you have it.

After about ten minutes, remove the chicken from the pan and set aside.

Add the sliced mushrooms, shallots, chopped rosemary, and pepper to taste, and cook for about three minutes on medium heat.

Then add in the cream and broth, and allow to combine for about eight minutes.

Place the chicken back in the pan and cover. Continue to cook for another ten minutes, or until the chicken is cooked through.

Top the dish off with fresh minced dill, and serve! You can dress this chicken over pasta or roasted potatoes.

I chose to go with my favorite chickpea pasta called Banza! This pasta is such a healthy diet lifesaver. You can enjoy pasta with more protein and fiber, with a fraction of the carbs! It’s so good!

Bon Appetite!