Ingredients
4 slices bacon, finely chopped
1/2 medium yellow onion, diced
4 ounces cremini mushrooms, cleaned, stems removed, diced
1 teaspoon fresh thyme, minced
1/2 teaspoon fresh sage,minced
1 cup dry white wine
2 (10-ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
1/4 cup low-sodium chicken broth
1 tablespoon butter
Preparation
Heat the oven to 350°F
- Cook bacon until crisp and browned, about 6 minutes. Remove bacon and set aside. 2. Cook onion in pan with bacon drippings at medium-high heat. Season with salt and black pepper and cook until soft, about 2 minutes.
- Add mushrooms and herbs cook until tender, about 2 minutes.
- Add 1/2 cup of the wine and cook until all liquid is absorbed. Remove from heat -cool completely.
- Cut each breast in half horizontally. Place on a cutting board between two pieces of plastic wrap. Using a mallet or bottom of a pan, pound chicken pieces to an even thickness, about 1/4 inch. 6.Season chicken all over with salt and pepper. Lay chicken so the narrow end faces you. 7.Stir bacon into mushroom mixture and place 1/4 of the mixture halfway up each chicken piece. 8.Fold the bottom piece of chicken up over the filling to enclose it, then roll into a tight cylinder and use toothpicks to secure the roll.
- Heat a large ovenproof frying pan over medium-high heat and add olive oil.
- Once the oil shimmers, place chicken in the pan seam side down and cook, undisturbed, until golden brown, about 4 to 5 minutes.
- Turn chicken pieces over, then transfer the pan to the oven and cook until the filling is warm and the interior of the chicken is white but still juicy, about 8 to 10 minutes. Remove chicken to a clean plate and cover with foil.
- Place the pan over medium-high heat, add remaining 1/2 cup wine and broth, and scrape up any brown bits stuck to the bottom of the pan. Cook over medium-high heat until the sauce is reduced by half, about 4 minutes.
- Remove from heat, stir in butter, and season to taste with salt and pepper. Pour sauce over chicken and serve.
