4 boneless, skinless chicken breasts
1 c. heavy cream
4 slices bacon
1 c. sliced fresh mushrooms
1 med. onion, chopped
Ground pepper (white preferred)
1 shot scotch/Irish whiskey
Flour

Fry bacon until crisp, remove from pan and crumble. Lightly dust chicken breasts with flour. In 2-3 tablespoons bacon grease brown and cook chicken breasts until done, about 10-15 minutes depending on thickness. Remove chicken breasts and set aside.

Saute mushrooms and onions in 1 tablespoon bacon grease until soft. Add cream and crumbled bacon and cook mixture over medium flame until slightly thickened, stirring constantly. Add dash of pepper, whiskey and chicken. Cook 1-2 minutes to rewarm chicken. Serve over egg noodles.