Friday, September 8, 2017

Potato Bacon Chicken Strips - Homemade Strips



You ever have someone coming over that you haven't seen in a while and you get so excited you want to throw a million ingredients together to cook dinner for them?

Well I have. 

This is exactly what happened when my sister came up from Oklahoma for a visit and I was SO excited to cook her a home-cooked meal that I made this:


"Haha, wOW Ellen that just looks like a mess!"
"Yes, but a delicious mess."

As you can tell from the picture, it is a bit hard to make out just what in the world is in this pan, but all will become clear as you continue reading. 


And I PROMISE you, it will be delicious. 


The very first ingredient, a staple in my opinion, are the chicken strips. They were cooked in olive oil and a bit of melted butter and chicken broth in a skillet. Seasonings include: Tarragon, 21 Seasoning Salute (from Trader Joe's), and salt and pepper. 

Half are flipped, the other half are not. Put a lid over the chicken to help cook it faster and seal in moisture. 


So while the chicken was cooking, I went "What would go good with this...?" Because I went into this with no real plan. And I thought of two things.

Bacon
- and -
Potatoes

Now it was just getting those two things to work together. 

I knew I didn't want to mash the potatoes for various reasons, the main one being I was lazy. So instead I kept the skin on, and sliced them into pieces and threw them in with the chicken and a bit more butter and chicken broth. Put the lid on and let it cook until I could mash the potatoes with a fork.
If you zoom in you can see the delicious (and my feet/oil that is on the stove)
And then there was bacon. I figured that a bacon sauce would go great over both the chicken strips and potatoes. I grabbed what I thought would make a sauce and got to work. 

First thing is first, put some half and half or heavy whipping cream in a pot, just enough to get a shallow pool going, and add some cut up bacon. 

NOTE: If you prefer crispy bacon (I know you're out there) cook the bacon separately first, then add it to the pot.)

This is just Great Value bacon - I'm not THAT fancy.
"Oh but Ellen, you need more liquid if its going to be a sauce!"
Calm down, I'm getting there.

The secret, I have found, to any sauce is Cream Cheese. 

I mean, I put it in soups to thicken it, I make lemon pepper sauce with it all the time that goes GREAT in some green bean casserole, I used it trying to make a joke version of lasagna using lettuce instead of pasta (I am not kidding, it was a 6/10 - room for improvements) It's a staple in my fridge for about a year now. 

Anyway, melt some cream cheese in there. 

This was 16 oz of cream cheese, melted together on medium heat.
And honestly, once it is melted all you do is mix them together and that was it. You have Potato Bacon Chicken Strips ready to go.

If you have leftover sauce but not leftover chicken, you can always put it over rice and have deliciousness 2.0 in your mouth the next night. 

The taste is very much bacon until you get into the Chicken Strips. Once you are in the strips there is a slight tang from the cream cheese but a juicy strip that blends everything together so well. 

Overall - a den outta den.


 But of course, food is much better when enjoyed with the people you love <3



Ingredients used:
Chicken Strips
Cuts of Bacon
Good Ole' Russet Potatoes
Cream Cheese 
Half and Half
Butter
Chicken Broth
Tarragon
21 Seasoning Salute (Trader Joe's)
Salt and Pepper

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