Recipe(tried): Bacon Mushroom Chicken, Deviled Chicken

Hi Laura,

I would love to have your recipe for cajun chicken. I posted three chicken recipes I think you might be interested in. The second one doesn't have a creamy sauce, but it is buttery and delicious.

Take care,
Meg

Bacon Mushroom Chicken

Makes 2 servings

Note: If you don't want to use heavy cream in the recipe, use 1 teaspoon flour mixed with 2 teaspoons water instead!

2 tablespoons butter, melted
2 bone-in chicken breast halves, with skin
1 teaspoon seasoning salt
1 clove garlic, crushed
2 thick slices bacon
1/2 cup mushrooms, halved
1/4 cup heavy cream

Preheat oven to 350 degrees F (175 degrees C).

Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.

Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.

Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.

Deviled Chicken

1 (2 to 3 pound) whole chicken, cut into pieces
1/2 cup melted butter, divided
1 tablespoon paprika
1 teaspoon salt
1 1/2 teaspoons dry mustard
1/2 teaspoon chili powder
1 pinch cayenne pepper
1/4 cup water

Preheat oven to 350 degrees F (175 degrees C).

Dip chicken pieces into 1/4 cup melted butter and place in a 9x13 inch baking dish.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

In a medium bowl combine remaining 1/4 cup melted butter with paprika, salt, mustard, chili powder, cayenne pepper water; mix together and pour mixture over chicken.

Bake at 350 degrees F (175 degrees C) for another 30 minutes.