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5 from 1 vote

Chicken Braised with Bacon, Mushrooms and Wine

Prep Time15 minutes
Cook Time40 minutes
Course: Main Course
Servings: 4
Author: the town tarte

Ingredients

  • 4 slices bacon thick cut, cut into lardons
  • 1 cup flour all-purpose
  • 1.5-2 lbs chicken breasts boneless, skinless
  • 1/2 medium yellow onion diced
  • 3 cloves garlic chopped
  • 1 lb cremini muchrooms destemmed and diced
  • 1 tsp fresh, chopped thyme
  • 1 tbsp fresh, chopped rosemary
  • 1/2 cup white wine
  • 2 cups chicken broth or stock
  • 1 lemon
  • 2 tbsp fresh chopped parsley
  • salt

Instructions

  • Slice the breasts in half horizontally to make thinner cutlets, and if needed, place the cutlets between 2 sheets of plastic wrap and use a mallet to pound them to about 1/2 inch thick.
    Whisk the flour and 1/2 teaspoon of salt in a large bowl. Dredge each chicken breast into the flour and shake off any excess.
    Render the bacon in a large pan or braiser. Remove the cooked bacon and set aside but keep the fat in the pan, then brown the chicken cutlets on medium heat until each side is golden brown, about 5 minutes per side. Brown the cutlets 2 or three at a time to ensure even browning. Remove from the pan while making the sauce.
    Add the onions to the pan and sauté for about 3 minutes then add the mushrooms and sauté for an additional 4 to 5 minutes. Last add the garlic and herbs and a good pinch of salt and sauté for just about a minute more.
    Pour in the white wine and use a wooden spoon to scrape up all the brown bits stuck to the bottom of the pan then add the chicken broth. Bring the sauce to a simmer then taste for seasonings. Add salt if needed then place the chicken cutlets back into the pan. Braise with the lid off for about 30 minutes or until the sauce is reduced by half. Finish with fresh chopped parsley and the juice from half a lemon.