Chicken Breast Supreme

This was another meal that I used to make when I was living at home with my mother and brother. It was one that I thought of and knew that Mike would love it! I was right! It's a simple meal, and it is so good, that it leaves you wanting more! The chicken is super moist and juicy too!

Here's the recipe: Chicken Breast Supreme

2 slices of bacon

4-6 boneless, skinless chicken breast halves

1 can of mushrooms (your choice on size of can. I use the small one because Mike doesn't like them)

1 can cream of chicken soup

2 tablespoons of dry sherry, if desired.

3 ounces Swiss cheese, sliced.

1 tablespoon of chopped chives

Cook bacon in a large skillet over medium heat until crisp, or to your taste. Remove bacon from skillet and drain on paper towels. Reserve bacon drippings in skillet.

Add chicken to bacon drippings in skillet, cook over medium high heat for  3-5 minutes or until lightly browned, turning once. Transfer chicken to 4-6 quart slow cooker. Top with mushrooms. In same skillet, stir together soup and sherry (if you choose to use any). Spoon over mushrooms.

Cover; cook on low setting for 3-4 hours.

Top mixture in slow cooker with cheese slices. Sprinkle with chives, crumble bacon over cheese. Cover; cook on high for additional 10-15 minutes or until cheese is melted.

Enjoy!