Name: Bacon Wrapped Chicken with Mushrooms and Sage
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 4 thinly cut boneless skinless chicken breasts; 8-12 fresh sage leaves; 8 slices Wright® Brand Bacon; salt and pepper to taste; 1 lemon; 1/4 cup white wine; 8 ounces sliced mushrooms

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Tender chicken breast is topped with fresh sage and wrapped in bacon. Bacon Wrapped Chicken with Mushrooms and Sage is a simple, fresh, and fast meal that is ready to serve in 30 mins or less.

Sponsored post written by me on behalf of Tyson Foods, Inc. The opinions and text are all mine.

Today is the day where I get to profess my love for bacon.

Bacon improves more than just breakfast! There’s a whole list of bacon recipes at the bottom of this post (you need them). But right now we are talking about how bacon can take something like this occasionally boring chicken breast and put it on a whole other delicious level.

When I was a kid my mom would take plain chicken breast and sprinkle it with salt and pepper and then bake it. It was like the definition of plain chicken. And you guys? Plain chicken is not delicious (sorry, mom).

On the flip side though, plain bacon is kind of amazing. My grandpa used to make us bacon and biscuits whenever we visited. Nothing fancy – just plain old bacon. We annihilated them.

So I used bacon to dress up my plain old chicken breast. Plus some sage. And lemons! And wine. And mushrooms. I basically added all my favorite things to this dinner dish. All we’re missing is cheese and brownies.

We can figure those out another day I guess.

I know I have explained it before, but I’ll say it again — I’m pretty fickle about my meat purchases. Quality makes all the difference, so when I want to improve my bland chicken breast, it can’t be with substandard bacon. Wright® Brand uses thick premium cuts for some fab-o hand crafted bacon. You can choose from

Wright® Brand Naturally Smoked Apple Wood Bacon OR
Wright® Brand Naturally Hickory Smoked Bacon

I went with Hickory Smoked but either would be amazing in this easy recipe. I also found mine at Publix, but you can check the Wright® Brand website to locate the product nearest you. I’m super helpful sometimes, I know.

This Bacon Wrapped Chicken with Mushrooms and Sage is crazy easy to make and the lemony white wine sauce is bright and zingy. One of my favorite fast dinners FOR SURE and is also snazzy enough to impress a couple of dinner guests.

And if you love bacon…

Bacon Wrapped Figs are probably my FAVORITE appetizer. I love these more than chicken wings which is A LOT.

Maple Bacon Pull-Apart Bread is like French toast that you can pull apart with your fingers. With bacon, of course.

Hot Bacon Vinaigrette is like that salad that was really popular in the 90’s and it’s still so damn good. Make it.

And! Crescent Roll Breakfast Bake. This is buttery and savory and I can never decide if I want this or Christmas Morning Casserole. Both are easy to make ahead and full of bacon-ey goodness.

Okay so recipe…

serves 4

Bacon Wrapped Chicken with Mushrooms and Sage

Prep Time: 8 minutes

Cook Time: 12 minutes

Total Time: 20 minutes

Tender chicken breast is topped with fresh sage and wrapped in bacon. Bacon Wrapped Chicken with Mushrooms and Sage is a simple, fresh, and fast meal that is ready to serve in 30 mins or less.

Ingredients

4 thinly cut boneless skinless chicken breasts
8-12 fresh sage leaves
8 slices Wright® Brand Bacon
salt and pepper to taste
1 lemon
1/4 cup white wine
8 ounces sliced mushrooms

Instructions

Heat a large skillet over medium high heat. Lay 2-3 sage leaves over each chicken breast, and then wrap each breast with 2 slices of bacon and sprinkle with salt and pepper.
Gently lay the breasts in the skillet, sage side up, and let them cook for 3-4 minutes. Drop the heat down to medium after the first 2 minutes. Turn them so the sage side is down and cook for another 3-4 minutes. Drain excess grease from the skillet.
Slice the lemon in half and then cut 2-3 circular wedges from the center. Squeeze the fresh lemon juice over the chicken. Turn the breasts again and let them cook for another 1-2 minutes per side, or until the bacon has reached you desired crispness and the chicken is cooked through. Remove the breasts to a plate.
Add the mushrooms, the wine, and the lemon slices to the skillet and return the heat to medium high until most of the liquid has cooked out and the mushrooms are golden brown.
Pour the mushrooms over the chicken and serve immediately.