4 slices bacon, chopped
4 boneless and skinless chicken breasts
3 tablespoons parsley, minced
1 cup crimini mushrooms, halved
4 shallots, peeled and halved
2 cloves garlic, minced
1 1/2 cups dry red wine
1 1/2 cups low salt chicken broth
Method of Preparation:
1. Preheat oven to 300°F.
2. Sauté bacon in a large skillet over medium heat for 5 minutes, or until crispy. Remove pieces from pan. Season chicken with salt, pepper, and parsley. Sear in pan, about 4 minutes per side. Add shallots and mushrooms, cook for 10 minutes. Add garlic and red wine, reduce by half. Add chicken stock, cover in foil, and bake for 45 minutes or until sauce has thickened.
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