Chicken in Creamy White Wine Sauce

Place a large skillet over medium heat. Add bacon and cook until browned. Once brown, remove from the pan leaving the drippings in the skillet. Chop bacon finely.

While the bacon cooks, pat each chicken breast dry with a papertowel. Toss each breast in flour so that all sides are coated. Shake off any excess flour. Once bacon is removed from the pan, add floured chicken and allow to brown on each side, cooking until nearly cooked all the way through. If needed, add incremental amounts of olive oil to the pan to help the chicken brown. Once browned remove the chicken from the pan and set aside.

Add sliced onions to the skillet and cook 1 to 2 minutes. Then add in mushrooms and cook an additional minute (adding in olive oil as necessary). Finally, add in garlic and cook until mushrooms are slightly golden in color and softened and the mushrooms have browned.

Reduce heat to medium-low and add pinot grigio, broth, cream, and spices to the mixture and stir well. Add reserved chicken and bacon back into the skillet and cook until heated through and the chicken has finished cooking.

Serve warm.