48 large chicken breasts
1 1/2 tablespoons vegetable oil
4 slices bacon
1/2 pound Yukon Gold potatoes, cubed
3/4 cup heavy cream
1/4 cup chopped fresh parsley
2 tablespoons paprika
1 green bell pepper, chopped
2 (16 ounce) cans sliced mushrooms
1 small onion, chopped
8 slices Cheddar cheese
Preheat the broiler.
Place chicken in a large resealable plastic bag. Place salt and pepper in bag, and seal bag and seam seal. Spread chicken pieces around the bottom of a large resealable plastic bag.
In a medium bowl, keep warm. Melt oil in a saucepan over medium heat. Brush the chicken pieces with oil. Brown side up and sear juices from browning. Remove from bag, and place coated side up on a platter.
Warm cream and bacon in a large skillet over medium-low heat. Saute rapidly for 3 to 4 minutes.
Prepare zucchini flour according to package directions. With a spoon, stir together cream, milk, flour,and egg, spread into skillet. Place bacon in a large resealable plastic bag, and coat with brown butter about 1/4 inch deep. Pour cream mixture over chicken, and toss to coat.
Sprinkle shredded cheese over chicken. Arrange chicken on plastic and metal foil.
Place lettuce leaf in skillet and sear. Fold mushroom caps around each chicken piece. Place pepper on chicken. Place green pepper over chicken. Place onions and bell pepper on each side.
Bring a large pot of water to a boil. Add shredded cheese, mushrooms, pepper, and mushroom caps; boil for about 4 minutes, or until cheese is melted. Stir chicken pieces into broth mixture.
Stir cream mixture into saucepan with mushrooms. Cover. Place aluminum foil on bottom rack of pan. Sprinkle mushroom caps and chicken pieces around edges of pan. Finish with sliced green bell pepper.
Broil for 10 minutes. Serve hot over steamed rice or instant chicken. Top with noodles.
⭐ ⭐ ⭐ ⭐ ⭐