Growing up, birthdays were special. Always have been. Birthdays should be special. You’ve grown and lived another year! Celebrate!! I always, of course, loved the friends’ parties and family parties my parents would have for me. I can remember many of my birthday parties being spent out in our pool on a hot August day, or on our back deck Mom and Dad had built a few years after we moved in on Roosevelt Ave. Of course, I had a few riverlot parties too.

Being born an August baby, it was perfect for outdoor parties. I remember these parties, and the people who came, and the snacks I always picked for Mom to make. You all should know by now that my momma is a wonderful cook. I was blessed to have grown up with a mother who practically never made anything from a box. We could say “Hey Mom, can you make fried chicken this week for dinner?” There were always requests, and within a short amount of time she would make sure to make it for us. But our birthdays were always something we looked forward too. We got our special birthday dinners! My gram did it for all her kids, then my mom did it for us, and now I do it for my kids, husband, and our parents! You can pick anything you want, side dishes and dessert. So, my typical birthday dinner is usually baked ham, fried chicken, or baked steak, and I have to have my momma’s homemade rolls. I typically request her homemade ice cream cake or swiss roll cake. I’m pretty predictable. Side dishes vary, but she always makes more than you request. It’s like a dang buffet! I’m 34 years old, my brother is 30, and we still to this day get a birthday dinner. Along with our spouses, and now the grandkids! So, Tyler and Kenzy get two birthday dinners!? Lucky little stinkers!

So, this week, (January 17) is my husband’s birthday, and he gets to pick what he wants me to make him. He knew what he wanted, but couldn’t think of the name. I told him to go on my cooking page on Facebook (Andrea’s Country Home Cookin) and look through all my food pictures. He just knew it had bacon in it. Lots of bacon! There it was, as clear as crystal — Chicken Carbonara! I think I was excited as he was. This dish is probably one of the tastiest things I have ever tasted! I mean you fry the bacon, then you fry the chicken in some of the bacon grease, then make a cream sauce with all that goodness. This recipe should be illegal! I can’t even tell you how amazing it is. My mouth is watering thinking about it!

Bacon, and chicken in a heavenly cream sauce. I mean, it’s perfect! Whether it’s your birthday or not, you gotta try this one out. It’s a keeper for your recipe book!

Chicken:

• 2-3 large boneless and skinless chicken breasts, halved horizontally to make 4-6 filets
• 2 heaping tablespoons flour (all purpose or plain)
• 3 tablespoons finely grated fresh Parmesan cheese
• Chicken seasoning

Cream Sauce:

• 1 tablespoon olive oil
• 8 ounces of bacon; cut into chunks
• 1 small onion, chopped
• 6 large cloves garlic, minced or finely chopped
• 1-1/2 cups of heavy cream
• 1/2 cup finely grated fresh Parmesan cheese
• 1/2 teaspoon cornstarch mixed with 2 teaspoons of water

Directions:

Season the chicken generously with chicken seasoning. In a bowl, combine the flour and parmesan cheese. Place seasoned chicken in the flour mixture; coating well and shaking off excess and set aside.

Heat the oil in a large nonstick pan or skillet over medium-high heat. Fry the chicken until golden on each side, cooked through and no longer pink (about 8-10 minutes per side, depending on the thickness of your chicken.) Place on cookie sheet and keep warm in oven.

Add the bacon chunks to the pan and fry until crispy. Drain off some excess fat, keeping about 1 teaspoon worth in the pan. You want to keep all that flavor in the pan! Add the onion and garlic and fry until onion is golden brown. (about 2 minutes). Reduce heat to low heat and add the heavy cream; slowly. Bring the sauce to a gentle simmer; season with a little salt and pepper to your taste. Add in the parmesan cheese and allow the sauce to simmer until it has melted slightly. (If the sauce isn’t thick enough, make the roux and add to the cream sauce, it will thicken it up in no time!)

Add the chicken back into the pan to serve.

Serve with your favorite pasta, rice, or egg noodles.