Ingredients
- 2 bacon slices
- 2 skinless boneless chicken breast halves
- all-purpose flour
- 3/4 cup frozen petite or pearl onions
- 2/3 cup dry red wine
- 1/3 cup canned low-salt chicken broth
- 3/4 tsp dried thyme
Preparation
Step 1
Cook bacon in heavy medium skillet over medium heat until crisp and brown. Transfer bacon to paper towel and drain. Crumble bacon.
Season chicken with salt and pepper. Coat with flour; shake off excess.
Add chicken to same skillet and sauté over medium heat until chicken is brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate.
Pour off all but 1 tablespoon fat from skillet. Add onions, wine, broth and thyme to skillet.
Bring to boil, scraping up browned bits.
Reduce heat to medium-low and simmer until onions are tender and sauce thickens slightly, about 12 minutes; season with salt and pepper.
Return chicken and any accumulated juices to skillet. Simmer chicken until just heated through, about 2 minutes. Transfer chicken to plates. Spoon sauce over. Garnish with bacon.