Method
- 01
Cook your bacon in a cast iron skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel, let cool, then crumble. Set aside. Leave 1 tbsp of bacon fat in the pan.
- 02
Pat your chicken breasts dry with paper towels. Season generously with salt and black pepper on both sides.
- 03
Add your olive oil to the bacon fat over medium-high heat. Once hot, gently place your chicken in the skillet. Sear for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil.
- 04
Reduce heat to medium. Add 1 tbsp of your butter to the same pan. Add your sliced onion and cook for 3-4 minutes until softened.
- 05
Add your halved mushrooms to the pan and cook for 4-5 minutes, stirring occasionally, until golden and tender.
- 06
Add your minced garlic and the remaining 1 tbsp butter. Stir constantly for about 30 seconds until fragrant. Let it cook for another minute.
- 07
Squeeze your lemon juice into the pan and stir to combine. Taste and adjust seasoning as needed. If desired, deglaze with a splash of water to create a light sauce.
- 08
Return your chicken to the pan, nestling it into the mushroom mixture. Warm through for 1-2 minutes.
- 09
Divide between two plates. Top each with sliced avocado, crumbled bacon, and sliced scallion. Garnish with grated cheese if desired. Serve immediately.
