I asked Jo what she wanted for dinner for Friday night and she said smothered chicken. I was pretty sure we had some boneless-skinless chicken breasts in the freezer, and I found them right away. Need some more bacon, too, and I KNOW we've got that!
Need to use the cauliflower we got in the co-op, so I'll make one of my favorites...creamy cauliflower au gratin. I slice up the fresh cauliflower and put it in a small baking dish.
While I'm slicing things up, I cut up what's left of the portobello mushrooms.
I also cut up the bacon and I'll fry it until crisp. And keep that bacon grease! Need to get the cauliflower baking, so I add some shredded extra-sharp cheddar...
And some grated Parmesan...
And about a cup of cream.
Now I slice the chicken breasts to thin them out and even them up (you could also pound them thinner).
Dip the breasts in egg/milk wash, then coat with panko bread crumbs.
Breaded and ready to fry.
When the bacon is crispy, remove it from the pan and put aside. I then added a little olive oil to the bacon grease and fry til golden brown.
Flip and brown other side.
When golden brown, put on a foil-lined pan. Put in the 350 oven to finish cooking for a few minutes.
Cook the mushrooms in a little of that bacon grease. Add a little salt & pepper to those cooking shrooms.
Time to add a layer of shredded cheddar to the chicken breasts. Back in the oven for a couple minutes until the cheese is melted.
Now, top with the crispy bacon and a little more cheese. Back in the oven to melt.
Now, top with the cooked mushrooms.
Out comes the creamy cauliflower au gratin. This really is one of my favorite side dishes...SO good!
And more leftovers for lunch this weekend! 😋