Bacon Mushroom Chicken--mmmyeah

I bought an economy size package of mushrooms and so looked up recipes on allrecipes.com that would help me use one. This one was AWESOME. And also probably not weight watchers friendly. Whoops.

• 2 tablespoons butter, melted
• 2 bone-in chicken breast halves, with skin
• 1 teaspoon seasoning salt
• 1 clove garlic, crushed
• 2 thick slices bacon
• 1/2 cup mushrooms, halved
• 1/4 cup heavy cream

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
3. Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
4. Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.

Okay, I used boneless skinless chicken breasts (about 4), I loaded tons of extra mushrooms on there, and two more slices of bacon. I halfway cooked the bacon beforehand so it would be crisp instead of soggy (ewww). Then instead of cream I used 1 C whole milk mixed with 2 tsp flour. See, I tried to reduce the calories! I served over spaghetti noodles.

Anyway I served it with a spinach salad with Ken's Steakhouse (um...I just looked over and Blaine is actually liking the pan in which I made the chicken, it's that good). Anyway Ken's Steakhouse light Raspberry Walnut vinaigrette, if you don't own it you should. It will help you eat more spinach.