Quick Coq Au Vin
|Flour||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Boneless, skinless chicken breast halves||4|
|Sliced mushrooms||2 Cup (32 tbs)|
|Frozen pearl onions||1 1⁄2 Cup (24 tbs)|
|Chicken broth||2⁄3 Cup (10.67 tbs)|
1. In a large frying pan, cook bacon over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towel. On a plate, combine flour and pepper. Use your hands to flatten chicken to an even thickness. Dip in flour to coat.
2. Cook chicken in bacon drippings over medium-high heat, turning once or twice, until browned on both sides, about 5 minuteâ€™s total. Add mushrooms; reduce heat to medium, and cook, stirring, 2 minutes. Add onions and broth, stirring up browned bits clinging to bottom of pan. Reduce heat to medium-low, cover, and simmer 5 minutes.
3. Add wine and simmer, uncovered, until chicken is white throughout and sauce is lightly reduced, about 3 minutes.