Method
- 01
Pat your chicken breasts dry with paper towels and season both sides with salt and pepper. Set aside at room temperature for 5 minutes.
- 02
In a cast iron skillet or heavy-bottomed pan over medium-high heat, add your bacon pieces. Cook for 5-6 minutes, stirring occasionally, until crispy. Transfer bacon to a paper towel-lined plate, leaving about 1 tbsp of bacon fat in the pan.
- 03
Add 2 tbsp of your butter to the pan with the bacon fat. Once foaming, carefully place your chicken breasts in the pan. Sear for 6-7 minutes without moving, until the bottom is golden brown.
- 04
Flip the chicken and sear the other side for 5-6 minutes until golden and cooked through (internal temperature 165°F). Transfer chicken to a warm plate and tent loosely with foil.
- 05
In the same pan, add your diced onion and cook for 2 minutes over medium heat, stirring occasionally, until softened. Add your minced garlic and cook for 30 seconds until fragrant.
- 06
Add your sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until golden and any liquid has evaporated.
- 07
Deglaze the pan with your chicken stock, scraping up any browned bits from the bottom. Let simmer for 1-2 minutes until slightly reduced.
- 08
Remove the pan from heat. Cut your avocado into chunks and add to the pan along with the remaining 2 tbsp butter. Add your lemon juice and gently fold everything together with a wooden spoon until the avocado and butter form a smooth, creamy sauce. Season to taste with salt and pepper.
- 09
Return the chicken to the pan, spooning the mushroom-avocado sauce over the top. Sprinkle with your crispy bacon crumble, grated parmesan, and the sliced scallion white parts.
- 10
Serve immediately, garnished with scallion greens. Drizzle any remaining sauce from the pan over each plate.
