4 boneless, skinless chicken breast halves
1/4 cup olive oil
4 slices bacon, diced
4 slices onion
salt and pepper to taste
1 large sweet onion, finely chopped
1 medium tooth, fine
3 cloves garlic, minced
1 (11.5 ounce) can sliced mushrooms
Place chicken in a large resealable plastic bag. Pour oil into a large skillet over medium heat. Add bacon and onion and saute for about 10 minutes. Drain bacon grease and set aside.
In a large skillet, cook chicken over oil in skillet. Stir in bacon grease and salt and pepper. Cook until browned on both sides, about 5 minutes. Add chicken to skillet. Return chicken to pan. Stir bacon grease and onion mixture to melt chicken and pan juices.
Heat bacon grease and onion mixture in skillet over medium heat. Mix mushrooms. Pour chicken mixture over chicken.
Cover dish with aluminum foil. Place in refrigerator and cook 25 minutes.