One pan cooking that starts with rendering bacon fat - how can you go wrong?
Cooking the chicken in the bacon fat and then using that same pan to start your sauce really takes the bacon flavor through the entire dish.
Give yourself about an hour for this one - 25 minutes of prep/active time and then 30 minutes in the oven. And don't forget to baste the chicken to keep it juicy and full of flavor.
My entire family loved this and every last piece of chicken and drop of sauce disappeared.
Skillet Chicken with Bacon in a White Wine Sauce
Slightly Adapted from: Pinch of Yum
- 3 slices of bacon
- 1/2 c flour
- 1 tsp dried thyme
- 1 tsp dried oregano
- Pinch of dried rosemary
- Salt and pepper
- 3 boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 1/2 sm yellow onion, sliced
- 1/2 c dry white wine
- 1 c low sodium chicken broth
- Fresh parsley for topping
- Cooked egg noodles
- Preheat your oven to 350 degrees F.
- Heat a large saute pan over high heat. Chop your bacon into small pieces and add it to the pan. Cook, stirring, for 5-6 minutes or until crispy. Remove from the pan with a slotted spoon, leaving the bacon grease in the pan. Turn down the heat.
- Season your chicken with the thyme, oregano, rosemary, salt and pepper. Dredge in the flour, shaking off any excess. Turn the heat back up to medium high and add the chicken to the pan, cooking a few minutes per side until golden brown, but not cooked through. Transfer chicken to a plate.
- Add the olive oil to the pan followed by the onions and turn heat to medium. Cook onions approximately 5 minutes until softened.
- Add the wine slowly, scraping up all of the brown bits on the bottom of the pan.
- Add the chicken broth and bring to a simmer. Let everything cook until it reduces slightly, about 5-10 minutes.
- Return the chicken to the pan and bake for 30 minutes, basting the chicken with the liquid every 10 minutes, until the internal temp of the chicken reaches 165 degrees F.
- Garnish with the parsley and bacon and serve over egg noodles.