- 4
Ingredients
- 3 TBS olive oil
- 2 lbs boneless skinless chicken breasts, cut into 2-inch pieces
- 2 TBS AP flour, plus more for dredging
- 4 slices bacon, chopped
- 1 lb frozen pearl onions, thawed and patted dry
- 1 lb small white mushrooms, halved
- 1 bay leaf
- 4 sprigs fresh thyme
- 2 cups chicken broth
- 2 cups dry white wine
- 1/2 cup heavy cream
Preparation
Step 1
Heat 2 TBS oil in large skillet over medium-high heat. Season chicken with salt and paper, dredge in flour and add to the pan in a single layer. Cook til golden brown. Heat a Dutch oven over medium-high heat with remaining olive oil. Cook bacon til crisp; drain on a paper towel. Pour off all but a thin layer of grease. Add mushrooms, onions, bay leaf and thyme; cook 7 to 8 minutes. Add 2 TBS flour and cook 2 minutes. Deglaze pan with chicken broth, scraping up all pieces and cook for 5 minutes. Over high heat, add wine to the chicken in the skillet and scrape up all brown pieces. Reduce liquid for 5 minutes; add chicken and wine to the Dutch oven and stir to combine. Stir in the cream, lower heat to a simmer and reduce the sauce for 5 minutes.
Finish each plate with bacon.