Tender chunks of chicken
breast simmered in an herb red wine sauce with sautéed
onion, red bell pepper, mushrooms and crisp bacon. Serve over
buttered pasta or rice, if desired.
Chicken
with Mushrooms, Peppers & Bacon
- 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.
Serves 4
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