Creamy Lyonnaised Chicken

Ingredients:

Margarine ¼ pound
Flour A.P. ¼ pound
Onion, minced 1 each
Garlic , chopped 2 T
Chicken Base 1T
Milk 1 quart
Sour Cream 2 cups
Parsley Pinch
Water as needed
Chicken 5 oz breasts 10
Bacon, sliced 5 each
Salt & Pepper as needed

Ingredients Cost per serving: $1.37

Procedure:

1. Make sauce ahead of time by melting margarine in an appropriate sized sauce pan, adding onions and garlic, sauté for 1 minute. Add flour to make a roux, cook out for 3 minutes. Add milk a little at a time to make a Béchamel sauce. Season with Salt and Pepper, Chicken Base, and Parsley. Add sour cream and continue to heat at a lazy simmer for 5 minutes longer. (prep chicken during this time)

2. Clean chicken breast and pat dry. Place ½ a strip of bacon on each chicken breast, season well with Salt and Pepper. Place seasoned chicken on a well greased baking dish and bake at 500° (yes 500°!) for 5 minutes, make sure oven is preheated before putting chicken in.

3. Place a small amount of sauce in the bottom of a rectangular pan or casserole dish, place chicken breast on top and ladle a good portion of sauce over each breast of chicken, covering completely. Bake an additional 30 minutes at 250° serve immediately, over rice if desired.