What's for Dinner? Chicken Apple Bacon Skillet

We are calling this "deconstructed panini". Every so often I make a chicken apple bacon panini. Since the husband was diagnosed celiac, those are few and far between, even though there are gluten free breads out there. Sometimes it is just easier to not have sandwiches. So the deconstructed part comes in to play as I am making cheddar bacon biscuits and salad to go along with the skillet. When I make something like this I tend to double the amount of meat and take out half for another meal after it is cooked. I also make double the sauce because they like things saucy. The recipe below is for the "normal" amount. I fry an entire package of bacon --1/2 for the biscuits, 1/4 for the garnish and 1/4 for snacking.

Chop a 12 oz pkg of bacon and fry it crispy. Remove from pan to a paper towel lined plate

Drain all but 2T bacon fat from pan

Cut 4 chicken breasts into 1" pieces

Sprinkle the chicken with

1 tsp thyme

1/2 the rosemary

1/2 tsp salt

1/2 tsp pepper

Brown the chicken in the bacon fat, cooking through. Remove the chicken form the pan. Save half for another use. You can use all of the chicken for this but then double the sauce.

In the same pan, add 1 sliced onion and 1 sliced shallot. Cook 5 ish minutes until translucent and carmelizing.

Add 1 sliced apple and cook until lightly browned

Add 1 c chicken stock and 1/2 c cream

Make sure you scrape the bottom of the pan as you are cooking.

Add the chicken back to the pan and simmer a few minutes to warm through.

Cheddar Bacon Biscuits

Preheat oven to 400

1 rounded cup bisquick (I use gf biquick)

1/2 c shredded cheddar

1/2 c cooked bacon pieces

1 egg

1/2 c cream

Mix together, just until holds together

flatten to about 3/4" and cut out biscuits

Place biscuits in lightly greased baking dish

I brush each top with the leftover cream in the measuring cup

Bake about 15-20 minutes. gluten free flour bakes slightly different than regular flour so times may vary.