This recipe is taking me back to when I made it awhile ago.  Are you over mushrooms in half of my recipes?  I'm not.  It was quick- as the title tells you- and had the same flavors of the recipe that takes hours.  If you have hours, you could make that version.  If you want a good weeknight meal that doesn't have you eating at 8:00, try this.



Recipe thanks to Bon Appetit

Ingredients You'll Need:

• 4 bacon slices, chopped
• 4 skinless chicken breast halves
• 3 tablespoons parsley, chopped
• 8 ounces baby bella mushrooms
• 8 shallots (or some onion) 
• 2 minced garlic cloves
• 11/2 cups dry red wine (think Syrah)
• 1 1/2 cups chicken broth
• 4 teaspoons flour

The Directions:

1. Preheat oven to 300.  Saute bacon until crispy- transfer to a bowl.
2. Season chicken with salt and pepper and parsley.  Add to drippings in the skillet and cook through, about 6 minutes per side.  Transfer to a dish and place in oven to keep warm.
3. Add mushrooms and onions to skillet, season with salt and pepper, and cook for about 4 minutes, until brown.  Add garlic and toss for 10 seconds then add wine and 1 1/4 cups of broth, bacon, and some more parsley- about a tablespoon.  Bring to a boil and stir occasionally for 10 minutes- the sauce will thicken!
4. Meanwhile, combine 1/4 cup broth and flour in a bowl and whisk until smooth.  Add to sauce and cook for another 3-4 minutes.  Season with salt and pepper to taste- make sure it's seasoned enough!
5. Place your chicken on a plate and top with the sauce.  I served this over rice to get up all the juices!