Ingredients

• 4 bacon slices, cut crosswise into 1/2-inch strips
• 1 1/2 pounds chicken breast cutlets (a..k.a. thin sliced chicken breasts)
• 1 medium onion, halved and sliced lengthwise
• 1 large garlic clove, finely chopped
• 2 teaspoons all-purpose flour
• 2/3 cup dry red wine (preferably burgundy or pinot noir)
• 1/2 cup reduced sodium chicken broth
• 1 tablespoon minced fresh parsley
• Read more: http://www.kitchendaily.com/recipe/chicken-cutlets-with-bacon-onions-and-red-wine-142377/#ixzz1aR5GSFFX

Directions

1. Arrange cutlets in 1 layer on a tray or baking sheet and season both sides with salt and pepper.

2. Cook bacon in a heavy 12-inch skillet over moderately high heat, stirring occasionally, until crisp and transfer with a slotted spoon to a small bowl.

3. Pour all but 1 tablespoon fat into another small bowl to reserve.

4. Heat fat remaining in skillet over moderately high heat until hot. Cook chicken in batches (don’t crowd pan), turning once or twice, until just cooked through (adjust heat lower as necessary to keep bits on bottom from burning and add another tablespoon bacon fat when pan begins to look dry in subsequent batches), 2 to 3 minutes total per batch.

5. Transfer as cooked with tongs to a platter and keep warm, loosely covered.

6. Eyeball the fat remaining in skillet and if necessary, add enough of reserved bacon fat (or substitute oil) to measure about 1 tablespoon. Add onion, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, 3 to 5 minutes.

7. Add flour and cook, stirring, 1 minute. Whisk in wine and bring to a boil, whisking, then reduce heat and briskly simmer, whisking, until wine is reduced and mixture is thick, 2 to 3 minutes. Stir in broth and simmer 1 minute. Season with salt and pepper and thin sauce, if desired, with additional broth or water.

8. Spoon sauce over chicken and sprinkle with reserved bacon and parsley.

9. Read more: http://www.kitchendaily.com/recipe/chicken-cutlets-with-bacon-onions-and-red-wine-142377/#ixzz1aR5Ppx40

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