and cook for another 2 minutes or until the chicken is
golden brown. Remove the chicken from the skillet and
place on a rimmed baking sheet; leave the drippings in
the skillet.
- Bake the chicken for 7 minutes or until it is
cooked through and no longer pink inside. - Meanwhile, cook the bacon: Place the diced
bacon in the skillet with the chicken drippings. Cook
over medium heat for 4 minutes or until the bacon is
crisp and cooked through. Use a slotted spoon to scoop
out the bacon pieces and set them aside. - Place the onions in the hot skillet and cook until
soft and translucent, about 5 minutes. Add the
mushrooms and cook until the mushrooms are golden
brown on all sides, 3 to 5 minutes. Season with the
remaining ½ teaspoon of salt and a couple pinches of
pepper. - Add the broth and scrape up all the browned bits
that have collected on the bottom of the pan. Cook
down until the gravy has reduced a bit. Taste and add
more seasoning, if desired. Serve the chicken with the
mushroom gravy from the pan. Garnish with the
reserved bacon pieces and fresh thyme. Drizzle with 2
tablespoons of melted ghee, if desired. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat on a rimmed