- 1 1/2 pounds boneless skinless chicken breast cut into tenders.
4 thick strips smoked bacon, diced
1 large sweet onion, thinly sliced
8 oz. assorted wild mushrooms, sliced
4″ piece of fresh thyme, stem discarded
1/4 cup Glasses & Grapes Traditional Balsamic Vinegar
2 tbsp of Glasses & Grapes Mushroom & Sage or Portobello Garlic Extra Virgin Olive Oil
1/2 cup heavy cream
Sea salt & fresh ground pepper to taste
1 lb. pappardelle or wide egg noodle pasta, cooked and drained
In a large skillet over medium-high heat, brown the diced bacon to a crisp, then remove from the pan. Pour off all but 1 tbsp of the bacon fat. Season the chicken on both sides with salt and pepper Add olive oil to the pan, and heat for 1 minute over medium-high.
Sauté the chicken for a few minutes until golden brown on both sides, in batches if necessary. Do not over-crowd the pan. Remove the chicken to a plate and reserve.
Add the onions to the drippings in the pan. Cook for about 5 minutes, stirring frequently. Add the mushrooms. Sauté for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized. Add the fresh thyme and balsamic to the mushrooms and onions. Cook to reduce for a minute. Stir in the cream, then add bacon and reserved chicken. Cook for 2 more minutes until the chicken is cooked and the sauce thickens. Season generously with sea salt and fresh ground pepper. Serve over pasta, rice, or cooked whole grains.