Chicken Wine Sauce (Print Version)

# Ingredients:

→ Chicken and Bacon

01 - 2 big chicken breasts, sliced in half lengthwise

02 - Enough flour to coat chicken lightly in a thin layer

03 - 5-6 bacon strips, chopped into smaller pieces

04 - Pinch of garlic powder, about 1/2 teaspoon

05 - Add a sprinkle of salt and as much pepper as you like

→ Sauce

06 - 7 oz cremini mushrooms, cut into thin slices

07 - A small scoop of butter, around 2 tablespoons

08 - 3 garlic cloves, chopped finely or minced

09 - 3/4 cup of heavy cream for a rich finish

10 - 1/4 teaspoon of dried Italian herb mix

11 - 1/2 cup Riesling or another sweet white wine

→ Pasta (Optional)

12 - About 8 oz of spaghetti, cooked to your liking

13 - Shave 1/2 cup of parmesan cheese (freshly grated tastes better)

14 - A couple of tablespoons of butter, melting into the pasta

# Instructions:

01 - Crisp up the bacon in a skillet. Set it aside but keep 2-3 tablespoons of bacon fat in the pan.

02 - Cover chicken in flour after seasoning. Sear it in the leftover bacon fat for 4-5 minutes on each side until it's got a golden crust.

03 - Cook the mushrooms in melted butter. Toss in the garlic, wine, and cream. Let it simmer until it thickens.

04 - Put chicken and bacon back into the pan. Let it cook for about 5 minutes until the chicken's done all the way through. Side it with pasta, if you'd like.

# Notes:

01 - Pairs well with or without pasta as a side.

02 - Watch the salt since bacon already adds plenty.

03 - Get your pasta done when the chicken is almost ready.

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