4 skinless, boneless chicken breast halves
4 slices bacon
1/2 cup mayonnaise
1/2 cup oyster sauce
1/2 cup mayonnaise
1 teaspoon chopped fresh thyme
1 1/2 teaspoons garlic powder
1 1/2 tablespoons olive oil
1 teaspoon dried minced onion
1 teaspoon ground black pepper
1 teaspoon dried oregano
Place chicken in a large stockpot. Place bacon in skillet; cook over medium heat until evenly brown. Drain bacon, place in skillet and cook until crisp. Drain and set aside.
Stir mayonnaise, oyster sauce, mayonnaise, thyme and garlic powder into skillet. Mix well.
Add olive oil, olive oil, thyme, garlic powder and oil. Cook over medium heat until mixture is heated through.
Add mushrooms and onion. Cook over medium heat until mixture begins to brown. Stir in bacon and mushrooms. Season with salt and pepper. Remove from heat. Stir in oyster mixture and thyme.
Pour sauce mixture into stockpot and simmer over medium heat until juices are absorbed.