Categories: Main Dish

Ingredients

• 8 Boneless chicken breasts
• Seasoning salt
• 4 slices bacon
• 1/4 cup butter
• 2 cloves garlic
• Jar of boiling onions (I think the brand I get is Aunt Nellie's)
• Jar of whole mushrooms (Green Giant)
• 1 1/2 cups dry red wine
• 1 rib celery, diced
• 20 baby carrots
• 1/4 cup chopped parsley
• 1/2 teaspoon thyme (dried)
• 1 bay leaf
• Dash of salt
• 1/2 teaspoon pepper
• 2 Tablespoons butter, melted
• 2 Tablespoons flour
• 1 can beef consomme

Directions

1. Rinse chicken, pat dry, salt with seasoning salt.

2. In a large heavy skillet, fry bacon until crisp, remove and set aside. Add butter and crushed garlic to skillet, saute for a few minutes. Have butter and bacon drippings hot and brown chicken pieces quickly.

3. Break bacon into pieces and add to the casserole along with the onions and mushrooms. Pour in wine, celery, carrots, parsley, thyme, and bay leaf.

4. In a bowl mix butter, flour, and consomme together and add to the skillet. Bring all to a simmer and cook covered for 30 minutes.

5. Remove chicken, onions, and mushrooms; set aside.

6. Bring sauce to a boil and boil rapidly until sauce is reduced by half, about 2 1/2 cups. It will thicken and lightly coat spoon. (I sometimes skip this step-the reduction, because the more sauce, the merrier.)

7. Return the chicken, onions, and mushrooms. I put everything into a casserole dish at this point and heat in a 350 degree oven for about 30 minutes. I also put in a can of whole potatoes (DelMonte) or small unpeeled red potatoes before I put it into the oven.

8. Garnish with chopped parsley.

9. You can make this ahead and refrigerate. Bring to room temperature and heat at 350 for 30 minutes before you want to serve it.

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