Anniversary Chicken

This is actually my sister's recipe, relayed to me by my mom, so who knows how similar to the original it actually is... but it's yummy!!

The amount of ingredients listed is an estimate. I just use what I have and haven't ever written down specific numbers. Anyway, it always turns out great... and is wonderful left over.

10-12 boneless, skinless chicken tenders
or 3-4 breasts cut into strips
1/4-1/3 C Teriyaki sauce
3/4 lb bacon, cut into bits (kitchen shears work great)
1/2 C shallots or red onion, chopped
2-3 toes garlic, minced
3 T flour
1 can chicken broth
1 C buttermilk, mixed with 1/2 packet Ranch seasoning (or 1 C Ranch dressing)
2 C cheddar, shredded
4 green onions, chopped

1. Marinate chicken in Teriyaki sauce (just enough to coat) for about 20 minutes.
2. Cook bacon in non-stick skillet. Set aside, leaving grease in pan.
3. Sear chicken in bacon grease. Set aside in baking dish that is just big enough for your chicken.
4. Saute shallots (or red onion) and garlic in remaining grease until tender. Pour off grease.
5. Sprinkle flour and coat shallots, cooking about 1 minute longer.
6. Add chicken broth, stir well and simmer to make a gravy.
7. While simmering, mix buttermilk and Ranch seasoning and pour over chicken.
8. Pour gravy over chicken.
9. Sprinkle cheese and bacon over top, adding green onions last.
10. Cover and bake at 325 for 30 minutes. Uncover and bake another 10-15 minutes.
11. Serve over rice or wide noodles, if desired.