Chicken with Mushrooms, Peppers & Bacon
Tender chunks of chicken breast are quick-braised in an herb red wine sauce with sautéed onion, red bell pepper, mushrooms and bacon. Serve over buttered pasta or rice, if desired.
4 bacon slices, cut into 1-inch pieces
2 1/2 cups chopped onions
1/4 cup red bell pepper, chopped
1/2 pound mushrooms, thickly sliced
2 large garlic cloves, chopped
2 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
1 cup dry red wine
1 cup water
1 teaspoon chicken base
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and freshly ground pepper to taste
- Cook bacon in large cooking pot over medium-high heat until almost crisp. Using slotted spoon, transfer bacon to paper towels.
- Add onions, bell pepper, mushrooms and garlic to the drippings in pot. Cook for about 10 minutes, stirring occasionally. Using slotted spoon, transfer the vegetables to bowl. Set aside.
- Sprinkle chicken with salt and pepper. Brown chicken in pot and then return the bacon and vegetables to pot. Add remaining ingredients; bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 30 minutes.
- Using large spoon, skim fat from top of sauce. Season chicken to taste with salt and pepper and serve.
Makes 4 servings.