Chicken with Bacon and Mushrooms

4 boneless chicken breasts
4 slices bacon, diced
8 oz fresh mushrooms, sliced
1 small shallot, diced
1 garlic clove minced
1/2 cup chicken stock
8 oz sour cream
Salt & pepper
Fresh parsely, for garnish

Cook the bacon bits in a large skillet until crispy. Remove from pan and drain on a paper towel. Season the chicken with salt and pepper. Brown the chicken on both sides in the bacon drippings. Remove the chicken onto a plate, set aside. Saute the mushrooms, shallot and garlic in the pan until tender, about 5-7 minutes. Reduce the heat to low and add the stock. Return the chicken to the pan, cover & simmer 15-20 minutes, or until chicken is just cooked through. Remove chicken to serving platter and cover with foil to keep warm.
Continue to cook the sauce until reduced by about half. Add the sour cream and cook over low heat until heated through, stirring constantly. If the sauce is too thin, let stand for about 5-10 minutes. If too thick, add more stock.
Pour sauce over the chicken and sprinkle with the bacon and chopped parsley.
Serve hot over noodles or rice.

*Say it with me: "Bacon makes everything better!" I surprised myself with how good this recipe was. This is one of my mom's old recipes and it is just delicious. The chicken is so flavorful and tender, and the bacon and mushrooms give it a hearty feel that is so satisfying. This recipe would also work great with pork chops, just don't cook them as long as the chicken. I used white button mushrooms for this, but any mushroom would work: porcini, shitake, cremini, portobello, you name it. In fact, a variety of mushrooms would make this spectacular - kind of a wild mushroom dish. Go crazy with it and try this for yourself...you will love it!

Seek the LORD while he may be found; call on him while he is near. Isaiah 55:6