Chicken with Creamy Bacon Sauce

Ingredients

Pre-heat oven to 425, roast bacon 10-15 minutes until cooked. Transfer to cutting board and roughly chop once cool.
Place chicken breasts in medium bowl, season with salt & pepper, combine the oregano and garlic power and divide in half. Use half to coat the chicken. Reserve remaining half for veggies.
Heat 1 ½ Tbsp of olive oil in large sauté pan on med-high heat. Cook the chicken 4-6 minutes on each side until done. Transfer chicken to cutting board, reserve pan for sauce.
Heat 1 Tbsp of olive oil in large sauté pan on med-high heat, add green beans and mushrooms to hot pan, season with remaining oregano-garlic blend, salt and pepper to taste. Cook for 4-5 mins until lightly browned, add ¼ cup of water, cook 3-4 minutes until liquid has cooked off, stirring occasionally, remove from heat, add tomato and about half the chives. Stir to combine.
Heat 1 Tbsp of butter in pan used for chicken over medium heat. Add minced garlic, cook 1-2 minutes, add cream of mushroom soup and chopped bacon. Dilute with 1 Tbsp of water a time as needed. Simmer 2-3 minutes, or until slightly thick. Remove from heat.
Cut chicken breasts into slices, divide chicken between plates. Drizzle with creamy bacon sauce to taste. Add veggies on the side, garnish veggies with sliced almonds, and chives over whole dish.

by Heather Brink