Bacon-Wrapped Chili Chicken with Creamy Mushroom Sauce

Bacon-Wrapped Chili Chicken with Creamy Mushroom Sauce – or without the creamy mushroom sauce.This began as one of those recipes floating around on facebook, but morphed into something far better than the original. It was supposed to be boneless, skinless chicken tenders rolled in chili powder, wrapped in bacon, then rolled in brown sugar. Bake until done and that’s that. The boys liked it well enough to say they’d eat it again, but with more brown sugar. The Husband didn’t like the brown sugar so much. I didn’t eat it at all the first two times I made it because I was doing low-carb, so no sweet stuff for me.

I had a vision of bacon-wrapped chicken rolled in chili powder then liberally doused with my crazy good mushroom sauce. This “gravy” is so good, you’ll want to drench everything in it. 😋 If you’re on a low-calorie or low-fat diet, you’ll need to by-pass this dish. I say, skip the diet for a day and return to it the following. If you’re doing low carb or keto, this recipe is perfect for you – minus the potatoes and corn! 😀

The Best Mashed Potatoes: According to all who’ve tasted my mashed potatoes, they’re the bomb. My secret? Liberally salt the water while cooking, cook until the potatoes fall apart when poked (not just fork-tender), drain well, then don’t be stingy with the butter, heavy whipping cream, salt, and pepper. A stick and a half of butter for 5 lbs. Taste test often as you’re adding the milk or cream, salt, and pepper while beating, smashing, mixing or whatever you do to them. I was in hurry so I didn’t take the time to peel this batch, but they were wonderful just the same.

Bacon-Wrapped Chili Chicken with Creamy Mushroom Sauce

FOR THE CHICKEN

2 lbs. boneless skinless chicken tenders or breasts cut into 3 strips
1 lb. bacon
2 tbsp. chili powder
1 tbsp. onion powder
1 tbsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper

FOR THE MUSHROOM SAUCE

2 pkgs. sliced Portobello mushrooms (or any kind you like)
1 onion, chopped
2 heaping tsp. jarred minced garlic (or fresh)
1 stick of butter
1 (15oz) can beef broth
1 cup red wine
3/4 cup heavy whipping cream
Salt & pepper to taste

Preheat oven to 400°F. Prepare a baking sheet (jelly roll pan) with foil (for easier clean up) and lightly coat with oil.

Mix the chili, onion, and garlic powders with salt and pepper in a small dish. Liberally sprinkle each piece of chicken with the seasonings then wrap in one whole length of bacon. Place on pan leaving space in between each. Sprinkle any remaining chili powder mixture over all. Bake in oven for 20 minutes. Remove from oven and carefully spoon off any accumulated grease from the pan and return to oven for another 10 minutes or so. Bacon should be crispy and chicken cooked through and no longer pink. Internal temp should be 165°.

While chicken is baking, place stick of butter in a large skillet. Turn heat to medium-high, add onions and minced garlic and sauté for 3-4 minutes then add mushrooms. Stir to coat all the mushroom and cook for 2-3 minutes. Add wine. Reduce heat to medium and cook for 5 minutes. Add beef broth. Reduce heat to a simmer and cook for 15-20 minutes, until mushrooms are tender and liquid has reduced. Add heavy whipping cream and salt and pepper to taste. Bring to a simmer for 5 minutes. Ladle over meat, mashed potatoes, roasted vegetables, bread, anything you want. Enjoy!