You can never go wrong with chicken and white wine. They pair together very well. Serve this with some pasta or roasted potatoes and you have a wonderful special occasion dinner or a great weeknight meal. Delicious!
5 slices of bacon
6 boneless, skinless, chicken breasts
1/2 cup flour
3 TBS olive oil
1 small onion, sliced
4 cups sliced fresh mushrooms
3 cloves garlic, minced
1 1/2 cups Pinot Grigio (or another white wine)
1/2 cup chicken broth
1 1/2 cups cream (light cream works well)
1 TBS dried parsley (plus more to garnish)
1 tsp salt
1/2 tsp black pepper
Place bacon in a large skillet over medium heat. Cook until browned. Once browned, remove from the pan, leaving the dripping in the skillet. Finely chop the bacon.
While the bacon cooks, pat each chicken breast dry with a paper towel. Toss each breast in flour so that all sides are coasted. Shake of any excess flour. Once the bacon is removed from the skillet, add the floured chicken and brown it on each side, cooking until nearly cooked all the way through. If needed, add small amounts of olive oil to the pan to help the chicken brown. Once browned remove the chicken from the pan and set aside.
Add sliced onions to the pan and cook 1 to 2 minutes. Then add the mushrooms and cook an additional minute (adding in olive oil as necessary). Add the garlic and cook until the mushrooms are slightly golden in color and softened and the mushrooms have browned.
Reduce the heat to medium-low. Add the Pinot Grigio, chicken broth, cream and spices to the mixture. Stir well.
Add the cooked chicken and bacon to the pan. Cook until heated through and the chicken has finished cooking.
You can tell when the chicken is fully cooked when you cut a small slit in the center of the breast and the juices run clear (the juice should not be pink or a redish color).
Garnish with dried parsley. Serve and enjoy!
Serves 4
Source: www.goeatandrepeat.com
Kaleb
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