Quick Chicken And Bacon Sauté Recipes

Steps:

• Pat livers dry.
• Saute the bacon with 1 T butter in a 10-inch skillet, until the bacon fat has rendered out.
• With a slotted spoon, remove the bacon bits and reserve until later. In the remaining bacon fat, saute the chicken livers over medium-high heat (in a couple of batches, if necessary). Remove livers and reserve.
• Remove all but 1 T of the fat in the skillet; in the remaining fat, saute the shallots until soft. Then add the apples, Calvados and heavy cream. With a wooden spoon, scrape up the browned particles in the bottom of the pan and incorporate.
• Return the chicken livers and bacon to the simmering cream and cook them about 3 minutes more, keeping the heat low so they do not toughen.
• Taste and adjust seasonings. Whisk in the last tablespoon of btuter. Dust with parsley. Serve.

Steps:

• Cook spaghetti according to package directions; drain. In a small skillet, saute the onion, green pepper and celery in 2 tablespoons butter until tender. Transfer to a large bowl. Add the soup, mushrooms, spaghetti, chicken and cheese; toss to coat. , Transfer to a greased 13x9-in. baking dish. Sprinkle with bread crumbs and bacon; dot with remaining butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned but not crispy, 8 to 10 minutes. Drain on paper towels, then transfer to a bowl.
• Add onion to the drippings and saute over medium heat for 2 to 3 minutes. Add garlic and saute until onion is tender, 3 to 4 minutes more. Pour in wine and continue to cook, stirring constantly, until wine evaporates. Add mixture to the bacon.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes.
• Meanwhile, coat chicken in just enough oil to moisten. Place in the same skillet that was used for the bacon. Heat over medium heat and cook, sprinkling chicken with 1/2 of the basil, a pinch of nutmeg, and pepper, until browned, 5 to 7 minutes. Turn chicken and repeat seasoning on the other side. Continue to cook until no longer pink in the center and juices run clear, 5 to 7 minutes more. Stir bacon mixture into the chicken and keep warm until pasta is done.
• Combine eggs, cream, Parmesan cheese, and remaining 1/8 teaspoon nutmeg in a jar or shaker. Cover and shake until well combined.
• Drain pasta and set aside in a bowl.
• Dump chicken mixture and all drippings into the pasta pot, away from the heat. Add pasta and toss well. All at once, pour egg mixture into the pot, tossing quickly and thoroughly to cook, but not curdle. Serve hot.

Steps:

• Cut bacon into 1/2 inch pieces.
• Cut the chicken across the grain into 1/2 inch slices and sprinkle with salt.
• Cut the scallions, including the green tops, into thin slices.
• Brown the bacon in a large frying pan.
• Remove it from pan.
• Put half the chicken in the pan and cook over medium-high heat, stirring frequently, about 3 minutes.
• Set aside with cooked bacon.
• Cook remaining chicken in the same way.
• Return all the chicken and bacon to the pan and cook for another 5 minutes, until chicken is done.
• Add the wine or stock and stir to deglaze the bottom of the pan.
• Stir in the scallions.
• Season to taste with salt and pepper.