By Angela Evans of Oley Valley Mushrooms
4 slices bacon
¼ cup all purpose flour
salt and pepper
2 boneless, skinless chicken breasts (about 1 1/2 pounds)
2 ½ cups crimini and shiitake mushrooms, sliced
1 large shallot, chopped
3 sprigs dried thyme, plus more for garnish
1 cup red wine
1 cup low sodium chicken broth
1 Tablespoon unsalted butter
Cook bacon in a large skillet. Remove cooked bacon to a paper towel – lined plate.
Place flour in a large freezer bag. Season with salt and pepper. Rinse chicken breasts and pat dry. Season with salt and pepper. Cut chicken breasts in half. Place chicken in bag and lightly coat with flour, shaking off excess flour.
Heat skillet with bacon drippings over medium heat until hot. Cook chicken over medium/high heat for 1 minute until just starting to color on one side. Turn chicken over. Reduce heat to low. Cover and cook for 10 minutes. Turn off heat and continue to let chicken sit, covered, for another 10 minutes. Remove chicken to a plate.
Using the same pan, increase heat to medium. Add mushrooms, shallot, and thyme. Season with salt and pepper. Cook, stirring occasionally until browned, 5-7 minutes.
Chop cooled bacon and add it to the mushrooms along with the wine and broth. Increase heat to high. Using a spoon, scrape any browned bits from the bottom of the pan. simmer for 10 minutes. Sauce will thicken slightly and reduce by almost half.
Reduce heat to low. Add 1 tablespoon butter. Stir until melted. Return chicken to pan. Coat with red wine sauce.