Chicken Connemara

"This was found in Oregonian in Portland, Oregon. This recipe is from Kells Irish Restaurant."
photo by JackieOhNo! photo by JackieOhNo!
photo by JackieOhNo!
photo by AZPARZYCH photo by AZPARZYCH
photo by diner524 photo by diner524
Ready In:




  • Saute rosemary, garlic, onion, and mushrooms in olive oil over medium heat, 3-4 minutes.
  • Add chicken and saute until chicken is almost done.
  • Add bacon, wine and cream. Continue cooking and stirring over medium-low heat until the cream is reduced to a nice smooth sauce, about 7 to 8 minutes.

Questions & Replies

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  1. Tons of flavor in every bite! Just the aroma while it was cooking was divine! I did add the bacon with the chicken, so that the chicken could soak up more of the flavor. Then I proceeded as directed. The flavor of the sauce is wonderful; I just wish the consistency was thicker, and would probably thicken it with some cornstarch next time. Overall, a lovely dish that I will make again. Made for ZWT 8.
  2. Mushrooms cream and marsala - what's not to like? I made the recipe as directed.The sauce could of been a bit thicker but it was delicious ant way.
  3. Sooo good!! Made as written and added in some rigatoni pasta just before serving. The sauce is so creamy and good, has a ton of flavor. Going into my Best of cookbook!! Made for PRMR.
  4. Loved this chicken dish!!! Really liked the added flavor the bacon brings to this recipe. I only used two large chicken breast but still kept the same amounts for the sauce. I then mixed it with penne pasta and served with some green beans and bread. Thanks for sharing your delicious recipe. Made for PRMR.
  5. This a lovely chicken recipe. I did try to lighten it up a bit tho. I used skim milk instead of whipping cream, but that made the sauce a bit thinner than if I used cream... so I added a bit of cornstarch mixed with some milk to thicken in up a but. Great recipe even when I lightened it up!



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