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Category: Stews
Prep Time: Cook Time: Total Time:
4 bacon slices, coarsely chopped
4 boneless, skinless chicken breasts
3 tablespoons chopped fresh Italian parsley, divided
8 oz large crimini (baby bella) mushrooms, halved
6 large shallots, peeled and halved (or quartered if really large)
2 garlic cloves, minced
1 1/2 cups dry red wine
1 1/2 cups low-sodium chicken broth, divided
4 teaspoons all purpose flour
Preheat oven to 170 F.
Cook the bacon in a large nonstick skillet set over medium heat until browned and crisp. Use a slotted spoon to transfer to a paper-towel lined plate. Season the chicken on both sides with salt, pepper and 1 tablespoon of the parsley. Cook the chicken in the reserved bacon fat until browned on both sides and cooked through (about 6 minutes per side). Transfer the chicken to an oven-safe dish, tent with foil, and place in the oven to keep warm.
Add the mushrooms and shallots to the skillet and season with salt and pepper. Cook until browned, about 4 minutes. Add the garlic and cook just until fragrant, about 15-30 seconds. Add the wine, 1 1/4 cups chicken broth, the bacon and 1 tablespoon of parsley. Bring the sauce to a boil, stirring occasionally. Allow to continue boiling for 10 minutes. Meanwhile, mix the remaining 1/4 cup chicken broth with the flour in a small bowl. Add to the sauce and continue cooking until the sauce thickens slightly, about 3-4 minutes. Season to taste with salt and pepper.
Remove the chicken from the oven. Spoon the sauce over it to serve and garnish with the remaining tablespoon of parsley. Serves 4
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Category: Stews
Prep Time: Cook Time: Total Time:
4 bacon slices, coarsely chopped
4 boneless, skinless chicken breasts
3 tablespoons chopped fresh Italian parsley, divided
8 oz large crimini (baby bella) mushrooms, halved
6 large shallots, peeled and halved (or quartered if really large)
2 garlic cloves, minced
1 1/2 cups dry red wine
1 1/2 cups low-sodium chicken broth, divided
4 teaspoons all purpose flour
Preheat oven to 170 F.
Cook the bacon in a large nonstick skillet set over medium heat until browned and crisp. Use a slotted spoon to transfer to a paper-towel lined plate. Season the chicken on both sides with salt, pepper and 1 tablespoon of the parsley. Cook the chicken in the reserved bacon fat until browned on both sides and cooked through (about 6 minutes per side). Transfer the chicken to an oven-safe dish, tent with foil, and place in the oven to keep warm.
Add the mushrooms and shallots to the skillet and season with salt and pepper. Cook until browned, about 4 minutes. Add the garlic and cook just until fragrant, about 15-30 seconds. Add the wine, 1 1/4 cups chicken broth, the bacon and 1 tablespoon of parsley. Bring the sauce to a boil, stirring occasionally. Allow to continue boiling for 10 minutes. Meanwhile, mix the remaining 1/4 cup chicken broth with the flour in a small bowl. Add to the sauce and continue cooking until the sauce thickens slightly, about 3-4 minutes. Season to taste with salt and pepper.
Remove the chicken from the oven. Spoon the sauce over it to serve and garnish with the remaining tablespoon of parsley. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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