Chicken in Red Wine Sauce
Guest Chef: St. Francis University Traveling Chefs Program - Dan Keeley Executive Sous Chef Saint Vincent College Chicken in Red Wine Sauce
2 lbs bacon
1 and 1/4 lb boneless chicken breasts
1/2 cup flour
salt to taste
pepper to taste
2 tablespoons olive oil
7 oz pearl onion peeled
7oz Cabernet Sauvignon Wine
6 tbsp chicken stock
pinch fresh thyme
Fry bacon until crisp, drain and break into pieces.
Season chicken breasts with salt and pepper. Dip in flour. Heat olive oil in the saute pan. Add chicken and brown well on both sides. Remove from pan.
In the same saute pan add onions, wine, chicken stock and thyme. Cook until the onion is soft and the sauce thickens. Adjust the seasonings. Return the meat to the pan and continue cooking until done.
Place some sauce on the plate under the chicken breast. Garnish with onions and bacon.