This is a very good chicken dish that gives you something a little different for the holiday season. The bacon, mushrooms and red wine vinegar add so much flavor and the chicken is very tender. I hope you enjoy this recipe as much as I did.
Chicken Scaparella
1 large chicken breast, split, cleaned
2 slices bacon, coarsely chopped
2 T. olive oil
1/2 C. quartered button mushrooms
1 clove garlic, minced
1 C. chicken stock
2 T. red wine vinegar
8 small, white onions, peeled
4 small red bliss potatoes (new potatoes), halved
1/2 t. salt
1/4 t. pepper
1 T. flour + 2 T. chicken stock for thickening
Chopped parsley for garnish
Set a small pot of water on to boil. Boil red bliss potatoes for 10 minutes, or until they are beginning to get soft.
Heat a sauté pan with the olive oil over med-high heat. Once heated, place the chicken in the pan and brown well on all sides. Add the onions, potatoes, salt, pepper and sauté for 2 minutes. Add the mushrooms and garlic and sauté until the chicken is almost cooked through, about 4-6 minutes. Add the vinegar and chicken stock (except the 2 T.) Reduce by half, or until the onions and other vegetables become tender.
Dissolve the flour into the 2 tablespoons of chicken stock. Stir this into the sauce to thicken until smooth. Set on a large plate and garnish with the freshly chopped parsley.
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