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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
4 slices bacon, coarsely chopped |
4 skinless boneless chicken breast halves |
3 tablespoons chopped fresh italian parsley, divided |
8 ounces large crimini mushrooms, halved |
8 large shallots, peeled, halved through root end |
2 garlic cloves, pressed |
1 1/2 cups dry red wine (such as syrah) |
1 1/2 cups low-salt chicken broth, divided |
4 teaspoons all purpose flour |
Directions:
1. Preheat oven to 300°F
2. Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to bowl.
3. Sprinkle chicken with salt, pepper, and 1 tablespoon parsley. Add to drippings in skillet. Sauté until cooked through, about 6 minutes per side; transfer to pie dish and place in oven to keep warm.
4. Add mushrooms and shallots to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic; toss 10 seconds. Add wine, 1 1/4 cups broth, bacon, and 1 tablespoon parsley. Bring to boil, stirring occasionally. Boil 10 minutes.
5. Meanwhile, place flour in small cup.
6. Add 1/4 cup broth to the mixture in the skillet, stirring until smooth. Add flour mixture to sauce. Cook until sauce thickens, 3 to 4 minutes. Season sauce to taste with salt and pepper.
7. Arrange chicken on platter; stir juices from pie dish into sauce and spoon over chicken. Sprinkle with 1 tablespoon parsley.
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