Ingredients
1½lbschicken breasts,boneless, skinless
½cupflour
2tbspolive oil
5slicesuncooked bacon,diced
½small onion,diced
6ozmushrooms
1clovegarlic
1tbspflour
½cupdry white wine
½cupchicken broth
1¼cupheavy cream
salt and pepper,to taste
Preparation
Pound chicken to ½-inch thick between pieces of plastic wrap. Dredge chicken in flour.
Heat 2 tablespoons olive oil in a pan over medium heat. Add chicken and cook for about 6 to 7 minutes per side until cooked through (165 degrees F). Remove from pan and set aside to keep warm.
Cook bacon over medium heat until crisp. Remove bacon and set aside.
Add onions and cook in bacon fat until tender. Stir in mushrooms and garlic, and cook until mushrooms are browned. Remove mushroom mixture, sprinkle with ½ tablespoon flour, and set aside.
Pour wine and broth into the pan and turn on med-high. Let simmer for about 6 minutes until reduced by half.
Stir in mushrooms and heavy cream, and simmer for about 4 to 5 minutes until slightly thickened. Add chicken and let simmer for about 1 minute until heated through.
Serve over pasta.
