Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Enjoy this recipe served on egg noodles with a green salad and a glass of Zinfandel wine. This recipe comes courtesy of Deaver Winery and seen on TV.

Ingredients Nutrition

Directions

  1. In a large Dutch oven crisp bacon over high heat, remove bacon with slotted spoon and place on paper towel to drain.
  2. Season chicken breast with salt and pepper; brown chicken in hot bacon fat over medium heat until chicken is golden brown; transfer chicken to platter and set aside.
  3. Add garlic and pearl onions cook until softened, about 4 minutes; Add mushrooms and cook about 5 minutes more.
  4. Blend flour, tomato paste and butter into a smooth paste; Stir into onion mushroom mixture and stir constantly for at least 1 minute.
  5. Slowly add the zinfandel wine and beef broth stirring constantly, add thyme, bay leaf, reserved cooked bacon and browned chicken. Bring liquid to a simmer, cover and cook for 35 to 40 minutes, or until the liquid from the chicken runs clear and sauce is thickened.
  6. Remove bay leaf: serve over cooked noodles and garnish with parsley, enjoy.

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