Ingredients
4 bacon strips, diced6 boneless skinless chicken breast halves (5 ounces each)3 tablespoons butter, divided1/2 pound sliced fresh mushrooms3/4 cup sliced green onions1 large carrot, thinly sliced1 garlic clove, minced2 tablespoons all-purpose flour1 teaspoon salt1/2 teaspoon dried thyme1/8 teaspoon pepper3/4 cup chicken broth3/4 cup white wine or additional chicken broth1 bay leaf2 tablespoons minced fresh parsley
Preparation
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain and discard drippings. In the same skillet, brown chicken on both sides in 2 tablespoons butter. Remove and keep warm.
Saute the mushrooms, onions, carrot and garlic in remaining butter until tender. Stir in the flour, salt, thyme and pepper until smooth. Gradually add broth, wine and bay leaf.
Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Discard bay leaf. Garnish with parsley and bacon.
