Chicken with Bacon in White Wine Sauce

By moddie2bert

Ingredients

• 3 tablespoons olive oil
• 1 1/4 pounds chicken breast halves, skinless, boneless
• 1 cup diced bacon or ham
• 1/8 teaspoon garlic powder or 1 small clove garlic, minced
• 1/8 teaspoon ground black pepper
• 1 medium onion, diced
• 1 3/4 cups Swanson Chicken Brothor Swanson Chicken Stock
• 3 tablespoons all-purpose flour
• 1 can (about 4 oz) mushroom stems and pieces, drained
• 1 can (about 8 oz) sliced water chestnuts, drained
• 1 cup dry white wine
• 1/2 of a 12-oz package medium egg noodles, cooked and drained

Details

Servings 4

Preparation

Step 1

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the bacon, garlic powder, black pepper and onion in the skillet. Cook until the bacon is cooked through but not crisp. Add the broth and flour to the skillet and cook and stir until the mixture boils and thickens. Stir in the mushrooms, water chestnuts and wine. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the noodles.