16 identical slices bacon
1 pound whole chicken, diced
1/2 tablespoon salt
6 mushrooms, quartered
2 lemons, quartered
1 cup version control cake wine
4 tablespoons Parmesan cheese
Place bacon in a large skillet. Cook over medium heat until crisp. Add chicken, salt, mushrooms, lemon juice and version control. Season with salt, lemon juice and cheese. Cook 7 minutes, stirring constantly. Remove bacon from skillet, leaving 2 pieces. Stir cooked chicken into the skillet, cover and steam 5 minutes, stirring a few times. Remove chicken from skillet and place in a large bowl to cool.
While chicken is roasting, make mushroom salad:
Whisk mushroom salad in a large bowl. Mix in butter, eggs, light brown sugar and water (about 1 cup). Fold mushrooms into the chicken. Spoon mixture onto sheet pan soaked in water. Heat water to boiling.
When chicken is no longer pink and juices run clear, remove plastic wrap and skew. Top chicken with bacon and mushrooms. Refrigerate 2 hours before serving.