Hi, Karen,

I tried your recipe tonight and the cream "sauce" didn't thicken at all. I'm wondering what I did wrong?

I halved the recipe, for one thing, as I'm single and cooking for one. I used my toaster oven preheated to 350 to cook the chicken and sauce for 20 minutes (after browning in oil on the stove, draining off oil, adding cream mixture until it came to a boil). I used 1/4 c. bouillon, 1/2 c. heavy cream and about 1/16 tsp. garlic powder (had no garlic on hand).

I also used thyme sprigs as you directed, but won't do that again unless I can grow my own thyme -- $2.00 for a small baggie at my supermarket! Gave it a nice flavor so I would use dried thyme instead of eliminating altogether.

I like the combination taste of bacon and chicken. Just wish the sauce hadn't been so soupy. Any suggestions?

Gina