Chicken in a Velvety Mushroom Sauce
with Bacon, Bistro Salad & Garlic Bread
- Wheat
- Soy
- Milk
Get ready to be transported to a wine country inn when you tuck in to this chic yet simple dinner. Seared chicken is topped with a lush mushroom sauce that’s perked up with red wine vinegar for beautiful balance. On the side, a crisp green salad topped with smoky bacon and grapes offering pops of freshness, plus there’s garlic bread to scoop up that dreamy sauce.
Ingredients
4 ounce
Bacon
1 unit
Ciabatta
(Contains: Wheat, Soy)
4 ounce
Button Mushrooms
½ teaspoon
Dried Thyme
2.25 ounce
Red Grapes
5 teaspoon
Red Wine Vinegar
1 unit
Chicken Demi-Glace
(Contains: Milk)
10 ounce
Chicken Cutlets
½ tablespoon
Flour
(Contains: Wheat)
2 ounce
Mixed Greens
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
¼ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Place 1 TBSP butter (2 TBSP for 4 servings) in a small bowl; bring to room temperature. Wash and dry produce. • Halve, peel, and thinly slice half the shallot; finely dice remaining half. Halve ciabatta. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve grapes.
• In a second small microwave-safe bowl, combine sliced shallot, 1 TBSP vinegar, 1 tsp water, ¼ tsp sugar, and a pinch of salt (use 2 TBSP vinegar, 2 tsp water, and ½ tsp sugar for 4 servings). Microwave for 30 seconds. Set aside to pickle, tossing occasionally.
• Slice bacon* crosswise into ½-inch pieces. • Heat a large dry pan over medium-high heat. Add bacon in an even layer. Cook, stirring occasionally, until fat is rendered and bacon is crispy, 5-8 minutes. TIP: Lower heat if bacon begins to brown too quickly. • Transfer bacon to a paper-towel-lined plate. Discard all but a thin layer of bacon fat (you’ll use it to cook the chicken).
• While bacon cooks, pat chicken* dry with paper towels; season all over with salt and pepper. • Return pan with bacon fat to medium-high heat (add a drizzle of oil if needed). Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken is on the thicker side, reduce heat to medium after flipping and cover with a lid until cooked through, 5-7 minutes. • Turn off heat; transfer chicken to a cutting board and tent with foil to keep warm. Wipe out any burned bits from pan.
• Toast ciabatta. • Add half the garlic powder to bowl with softened butter; stir to combine. Season with salt and pepper. • Spread cut sides of bread with garlic butter and halve on a diagonal.
• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms, diced shallot, half the thyme (all for 4 servings), a small pinch of salt, and pepper. Cook, stirring, until golden and softened, 2-4 minutes. • Stir in half the flour (all for 4) and remaining garlic powder; cook until fragrant, 1 minute. Add remaining vinegar and cook until liquid is absorbed, 1 minute more. • Reduce heat to medium; add demi-glace, half the bacon, and ½ cup water (2⁄3 cup for 4). Cook, stirring, until thickened, 1-2 minutes. Reduce heat to low; stir in 1 TBSP butter (2 TBSP for 4) until melted. TIP: Add a splash of water if sauce is too thick.
• In a medium bowl, combine mixed greens, grapes, and pickled shallot with its liquid. Add 2 TBSP olive oil (4 TBSP for 4 servings) and toss to combine. Season with salt and pepper. • Slice chicken crosswise. • Divide chicken, salad, and garlic bread between plates. Spoon sauce over chicken and top salad with remaining bacon. Serve.
Bacon is fully cooked when internal temperature reaches 145º.
Chicken is fully cooked when internal temperature reaches 165º.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the mushroom sauce, calling it "fabulous" and "upscale French-like." Some found it too rich or vinegary.
- Ease of prep: Several noted it was time-consuming with many steps. One suggested: "Use real garlic instead of garlic powder."
- Suggestions: Consider grilling the chicken for a different flavor. Try adding cherry tomatoes to the salad for extra freshness 🍅.
- Leftovers: The salad doesn't keep well; eat it fresh for best results.
- Pairings: Some added white rice or would have preferred mashed potatoes to complement the sauce.
Reviews from our home cooks
Very easy, took a little longer with the bacon, but then cooking the chicken in fat is pretty genius. I used my cast iron for this one. The recipe didn't call for it but I threw the extra bacon in the salad, sooo good! I burnt the bread (destroyed actually) but everything else was phenomenal.
We really loved the sauce. It did take a bit of time doing prep and cooking, despite the fact that we didn't make the ciabatta bread. We also chose to not pickle the shallot. The grapes were a nice touch in the salad.
I adored the upscale "French"-like sauce used in this! My husband liked it , but not as much as I did. I absolutely adored this recipe. I'm a chicken lover!
Great bacon for both the mushroom sauce and salad greens! Fine healthy chicken and salad with grapes, and ciabatta is easy to toast before spreading with garlic-butter. It's a discovery.
I liked this dish. Forgot to add the butter at the end, so the sauce was a bit vinegary, but it was still good. My husband really liked this one
Love the mushroom sauce! Would have liked a mashed potato although the salad was good
We was wanting more! The meal was like it was prepared at a 5 star restaurant. I will definitely be adding this to my favorites!
The sauce was sweeter than I expected, so I liked the peppery salad with mixed greens.
For the extra cost, I don't think this was worth it. Although it was good, I wasn't as excited about the garlic bread not being toast points. The salad was a little bland, and didn't care for the dressing. I grilled the chicken instead of stovetop cooking.
I made a couple of mistakes on the instructions so it didn't taste great. Also there was too many steps of: cook/ set aside, cook/ set aside. It ended up not turning out as well as it could have.
