3 slices Bacon
6 pieces Chicken breast, skinless and boneless
to taste Salt & pepper
1 cup Flour
2 tablespoons Olive oil
1-1/2 cups Small pearl onions, peeled
1 cup Dry red wine
1/2 cup Chicken stock
to taste Thyme, dry
Fry bacon until crisp, drain on absorbent paper, break into pieces and reserve.
Season breasts with salt and pepper. Dip in flour. Heat olive oil in the saute pan. Add breasts and brown well on both sides. Remove from the pan and keep warm.
In the same pan add onions, wine, stock and thyme. Cook until the onion is soft and the sauce thickens. Adjust seasonings. Return the meat to the pan and continue cooking until done.
At service, place some sauce on the plate under the breast. Garnish the onions and bacon.
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