Pan-Seared Chicken With Bacon-Mushroom Sauce

• 1 tablespoon water
• 2 teaspoons cornstarch
• 3/4 cup flour
• 2 slices bacon, chopped (thick-cut)
• 4 (6 ounce) boneless skinless chicken breast halves
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons unsalted butter
• 8 ounces white mushrooms, thickly sliced
• 1 cup chicken broth

1. Combine the water and cornstarch in a small bowl and set aside. Re-mix thoroughly before using.
2. Spread the flour on a large plate or in a baking dish.
3. Heat a large, nonstick skillet over medium heat and add the bacon. Cook until just cooked through but not too crispy, 4-5 minutes, depending on thickness. Use a slotted spoon to transfer to a plate.
4. Remove all but 2 tablespoons of fat from the pan.
5. Dredge the chicken in flour, shaking off excess. Season with salt and pepper and sear until golden brown on the bottom, 6-7 minutes. Turn and sear until just cooked through, 6-7 minutes longer, depending on thickness. Transfer to a plate.
6. Add the butter to the skillet and swirl to coat. Add the mushrooms and season with salt and pepper. Cook until softened and the mushrooms release juices, 4-5 minutes.
7. Return the bacon to the skillet and add the chicken broth. Remix the cornstarch slurry and stir into the mushroom mixture. Reduce the heat to medium-low and cook until slightly thickened, 3-4 minutes.
8. Return the chicken and any accumulated juices to the skillet and turn to coat. Cook until warm throughout, 2-3 minutes.
9. Plate the chicken with bacon-mushroom sauce spooned on top. Serve right away.

water, cornstarch, flour, bacon, chicken breast halves, salt, fresh ground black pepper, unsalted butter, white mushrooms, chicken broth

Taken from www.food.com/recipe/pan-seared-chicken-with-bacon-mushroom-sauce-519928 (may not work)