Description Edit

Makes 4 to 6 servings

Ingredients Edit

Directions Edit

  1. Cook bacon in large skillet or Dutch oven until crisp. Remove bacon from skillet.
  2. Brown chicken in hot Bacon drippings, turning to brown all sides; drain.
  3. Place chicken in 2½- to 3-quart casserole; sprinkle with bacon.
  4. Combine onion, mushrooms, 2 tablespoons parsley, thyme and garlic in same skillet.
  5. Cook over medium heat until thoroughly heated, stirring occasionally.
  6. Stir in flour. Gradually stir in wine. Cook until mixture boils and thickens, stirring constantly.
  7. Pour over chicken and bacon in casserole.
  8. Cover; bake at 400 °F for 40 to 50 minutes or until chicken is fork tender and juices run clear.
  9. Sprinkle with parsley. Serve over rice.

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