4 slices of bacon (45g)
4 tablespoons of olive oil
4 chicken breasts, cut in half
2 tablespoons of all-purpose flour
2 small onions
1 1/4 cups of red wine
2/3 cup of chicken broth
1 teaspoon of dried thyme
Salt and black pepper to taste
4 slices of bacon (45g)
4 tablespoons of olive oil
4 chicken breasts, cut in half
2 tablespoons of all-purpose flour
2 small onions
1 1/4 cups of red wine
2/3 cup of chicken broth
1 teaspoon of dried thyme
Salt and black pepper to taste
In a skillet, cook the bacon until golden brown
Transfer it to a plate with paper towels and break it into pieces
Set aside
In a bowl, check if the olive oil left in the skillet adds up to 4 tablespoons
If not, add more
Set aside
Season the chicken with salt and pepper and then coat with flour, shaking off excess
Cook the chicken in the skillet over medium heat until both sides are browned
Remove the chicken from the skillet
In the same skillet, add the onions, red wine, chicken broth, and thyme
Bring to a boil, scraping up any browned bits from the bottom of the skillet
Reduce heat and simmer for 12 minutes or until the onions are tender and the sauce has thickened slightly
Check the seasoning
Cook the chicken in the skillet for an additional 10 minutes
Serve hot with crispy bacon on top
Serves 8
Calories per serving: 390.
