Asian Style Chicken Breasts and Bacon

This was in an issue of Food and Wine. It looked great and I thought I would share. I haven't made it yet, still looking for Chinese 5-spice powder.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 3⁄4 cup  chicken stock or 3⁄4 cup  beef stock or 3⁄4 cup low sodium chicken broth
• 1⁄4 teaspoon Chinese five spice powder
• 2  tablespoons  peanut oil
• 1⁄2 lb  lean thick slab bacon, cut inot 1 1/2 inch pieces
• 4  cloves garlic, sliced 1/8 inch thick
• 1⁄2 lb boneless skinless chicken breast, cut into 1 1/2 inch pieces
•  salt and pepper
• 1⁄2 lb white mushroom, caps only,quartered
• 1⁄2 cup dry white wine
• 1  tablespoon soy sauce
• 2  scallions, cut into 1 inch pieces

Directions

1. In a small saucepan, mix the stock and 5-spice powder and simmer over low heat for 3 minutes.
2. Set aside.
3. In a large skillet, heat 1 tablespoon of the peanut oil.
4. Add the bacon and cook over low heat until most of the fat is rendered and the bacon is browned (about 15-20 minutes).
5. Add the garlic.
6. Saute for 2 minutes.
7. Add the chicken.
8. Season with salt and pepper.
9. cook over medium heat until the chicken is brown and just cooked through (about 8-10 minutes).
10. Remove from skillet.
11. Heat the remaining 1 tablespoon peanut oil in skillet.
12. Add mushrooms and saute over medium heat until all of their liquid has evaporated and they start to brown (about 8 minutes).
13. Remove mushrooms to plate.
14. Add wine to skillet and simmer over medium-high heat until it is reduced by half.
15. Add the soy sauce, spiced stock, bacon, garlic, chicken and mushrooms.
16. Cook, stirring, until heated through.
17. Add scallions.
18. Serve (over rice).