Instructions: In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels.

Season the chicken with the Essence, and add to the fat in the pan. Cook, stirring occasionally, until just cooked through, about 5 minutes. Transfer to a plate.

Melt the butter in the pan. Add the onions, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and thyme, and cook until the mushrooms give off their liquid, about 5 minutes.

Add the chicken stock and bring to a boil, stirring to deglaze the pan. Add the chicken, lower the heat, and simmer until heated through, 1 to 2 minutes. Add the bacon and green onions, and stir well.

Remove from the heat and serve over the Cheesy Rice Pilaf, and garnish with the parsley.

This recipe yields 4 servings.

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