Quick Chicken Saute with Bacon and Scallions (In My Cast Iron Skillet)

Here's another quick and easy recipe using those Chick-zilla boneless skinless breasts.  They generally run close to a pound EACH.  For this recipe, I use two of those huge chicken breasts.  I have to use my large 12-inch cast iron skillet because my largest Revere Ware skillet is only a 10-incher, and it just isn't big enough for those bad boys.

This is a pretty quick recipe, and it doesn't have a lot of ingredients, but it is super tasty!  I serve it over either spinach egg noodles or regular ol' egg noodles, and add a vegetable on the side.


Quick Chicken Saute with Bacon and Scallions

8 slices bacon, chopped
2 lb skinless, boneless chicken breast, sliced
6 scallions (green onion), chopped
1/4 c chicken stock or broth
1/4 c white wine (if you don't have any wine, you can replace it with more chicken stock or broth)

Preheat a large skillet over medium heat.  Add bacon and brown.  After the bacon is cooked, add chicken and brown on both sides.  Chicken is done when the juices run clear.  Add the liquids and stir in the scallions.  Cover and bring to a boil.  Serve with the liquid over noodles.