Quick Coq Au Vin

from Bon Appetit - http://www.epicurious.com/recipes/food/views/Quick-Coq-au-Vin-361231?mbid=rss_epinr&utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+newrecipes+%28Epicurious+-+New+Recipes%29&utm_content=Google+Feedfetcher

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  slices bacon, coarsely chopped
• 4  skinless boneless chicken breast halves
• 3  tablespoons  chopped fresh Italian parsley, divided
• 8  ounces  large crimini mushrooms, halved
• 8  large shallots, peeled, halved through root end
• 2  garlic cloves, pressed
• 1 1⁄2 cups dry red wine (such as Syrah)
• 1 1⁄2 cups  low-salt chicken broth, divided
• 4  teaspoons  all purpose flour

Directions

1. Preheat oven to 300°F
2. Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to bowl.
3. Sprinkle chicken with salt, pepper, and 1 tablespoon parsley. Add to drippings in skillet. Sauté until cooked through, about 6 minutes per side; transfer to pie dish and place in oven to keep warm.
4. Add mushrooms and shallots to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic; toss 10 seconds. Add wine, 1 1/4 cups broth, bacon, and 1 tablespoon parsley. Bring to boil, stirring occasionally. Boil 10 minutes.
5. Meanwhile, place flour in small cup.
6. Add 1/4 cup broth to the mixture in the skillet, stirring until smooth. Add flour mixture to sauce. Cook until sauce thickens, 3 to 4 minutes. Season sauce to taste with salt and pepper.
7. Arrange chicken on platter; stir juices from pie dish into sauce and spoon over chicken. Sprinkle with 1 tablespoon parsley.