Bacon and Mushroom Sauced Chicken Breasts

*Bacon and Mushroom Sauced Chicken Breasts*
Serves 4

Deliciously moist chicken with a rich and lucious sauce.  If you don't have any Brandy for the sauce you could use a fortified wine such as Marsala, Port or Sherry.  Or do like I do and just use chicken broth.

4 slices streaky bacon, cut into pieces
4 boneless skinless chicken breasts
1/4 tsp salt
freshly ground black pepper to taste
3 cups sliced fresh mushrooms
1 small onion, peeled and chopped
2 TBS of brandy or chicken broth
1 (8-oz) container of sour cream
chopped fresh chives

Cook the bacon in a large nonstick skillet over medium heat until crisp.  Remove with a slotted spoon onto paper towels to drain.  Set aside.

Discard all but 2 TBS of the drippings from the skillet.  Season the chicken pieces with salt and pepper and then brown them in the remaining drippings for 2 to 3 minutes per side,  turning only once.  Move the chicken to one side of the skillet.  Add the mushrooms and onions.  Cook and stir for 3 to 4 minutes or until tender.  Reduce the heat to low.  Add the brandy (chicken broth).  Cover and simmer for 10 to 15 minutes, or until the chicken juices run clear when the chicken is pierced with a fork.  Remove the chicken to a heated platter and cover to keep warm.

Add the sour cream to the same skillet.  Cook over low heat until thoroughly heated, stirring constantly.  Spoon some of the sauce over the chicken.  Sprinkle with the bacon and chives.  Serve and pass the remaining sauce at the table.