Chicken with Mushrooms in a lemon and garlic, cream sauce

2 tbsp bacon fat 

chicken breasts 

salt, pepper, to taste

1 tbsp bacon fat

mushrooms, sliced 

Lemon Garlic Creamy Sauce:

4 oz regular cream cheese 

¹/₄  cup chopped onion

1 cup chicken stock

¹/₂  cup whipping cream

2 tbsp lemon juice 

1 tbsp crushed garlic

1 tsp cornstarch

¹/₂  tsp paprika

¹/₂  tsp turmeric

¹/₂  tsp salt

Chopped parsley for garnish (optional)

Preheat the oven to 375°F

Pound chicken breasts flat to about ¹/₂ –inch.  

In frying pan, in 1 tbsp bacon fat over medium heat, fry half the chicken breasts 3 minutes on both sides to brown. Place cooked chicken in 9 x 13-inch (2 L) casserole dish.  

In same frying pan in 1 tbsp bacon fat, fry mushrooms. Spread over top of the chicken.

In food processor, process cream cheese and onion.  Add chicken stock, whipping cream, lemon juice, garlic, cornstarch, paprika, turmeric and salt.  Pour into frying pan and bring to boil; reduce sauce until it is as thick as you would like it.  Pour over chicken and mushrooms.  Bake 20 to 30 minutes, depending on the thickness of the chicken breasts.  Cut through the chicken and make sure it is white throughout.  Serve and garnish with chopped parsley, if desired.