Bacon Peppercorn Chicken

Bacon Peppercorn Chicken

3 slices bacon, cut into thirds
2 boneless, skinless chicken breasts
Garlic Salt & Pepper to taste
1/2 tsp paprika
1/2 tsp poultry seasoning
1 small red onion, chopped
2 tsp dijon mustard
1 tbsp lemon juice
1 tbsp green peppercorns
1 1/2 cups water
1/2 cup half and half
4 tbsp shredded swiss cheese
Chopped parsley
Hot, cooked rice

In a heavy, oven-proof skillet, fry the bacon until crisp. Remove from pan and set aside. Season the chicken breasts with garlic salt, pepper, paprika and poultry and saute in the bacon drippings in the same skillet until browned on both sides. Add the onions to the about half way through the browning process. Drain excess fat. Add the mustard, lemon juice, peppercorns and water to the skillet with the chicken and simmer until the chicken is completely done (about 1/2 hour for large chicken breasts)and most of the water has evaporated. Meanwhile, heat the broiler. When the chicken is cooked through, stir the half and half into the drippings. Sprinkle swiss cheese on top of each breast and slide the skillet under the broiler until the cheese melts and starts to turn golden brown. Remove from broiler. Serve chicken and sauce over rice, sprinkled with the reserved crumbled bacon and some parsley.

Quite tasty!