16 ounce(s)
1 cup
4 slice(s)
4 ounce(s)
1 cup
1/2 cup(s)
3 Tbsp(s)
3 Tbsp(s)
1/2 tsp(s)
1/4 tsp(s)
1 medium
453.6 g
238 g
40 g
240 g
50 g
42 g
3 g
Cut chicken breasts into quarters. Season with sea salt and black pepper.
Add butter to a large, oven-safe skillet over medium high heat. Add the bacon and cook just until crisp, about 7 minutes. Remove bacon and set aside.
Sear chicken breast pieces on both sides in bacon grease/butter. Add the mushrooms and squash and stir to coat.
Pour in the chicken broth and balsamic vinegar. Bring to a boil. Turn heat down and let simmer 10 minutes to let broth reduce by 1/3.
Add the heavy cream and parmesan, stirring to dissolve the cheese and thicken the sauce.
Top with bacon and serve.
0 Servings Fruits / 0.9 Servings Vegetables
Calories: 540.8
Omega-6 / Omega-3 ratio: 4 : 1
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