Chicken with Wine Sauce

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Story Published: Mar 31, 2008 at 1:11 PM PDT

Story Updated: Mar 31, 2008 at 1:11 PM PDT

By Todd Johnson

Ingredients

2 boneless chicken breasts with skin on

2 Tbl. olive oil

3 cloves garlic

5 oz. precooked bacon

5-6 Morel mushrooms (see below)

3/4 cup white wine

2 diced tomatoes

5 oz. brown chicken stock

2 Tbl. thyme

3 Tbl. parsley

2 Tbl. butter

Salt and pepper to taste

Directions

Heat 1 Tbl. olive oil in a saute pan. Season chicken with salt and pepper. Cook skin side down. Once brown, flip chicken over. Transfer chicken to a 400 degree oven for 12 minutes to finish cooking.

To make the wine sauce, slice garlic cloves in half and saute in 1 Tbl. olive oil. When the garlic starts to change color, add the precooked diced bacon to the pan.

This recipe calls for Morel mushrooms, which are best in late spring. If you cannot find them, substitue with Shiitake or Chanterelle mushrooms.

Add the mushrooms to the pan, followed by the white wine. Reduce the liquid by half.

Add the tomatoes and the brown chicken stock. Brown chicken stock is made from roasted chicken.

Season with thyme and parsley. Finish with butter to make the sauce thicker.

Pour sauce over chicken. Serves 2.

Recipe from Marcel Beauclair, Sahalee Country Club

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