4 chicken breasts, boneless, skinless
3-4 strips of thick cut bacon, small chop
1 tablespoon chopped garlic
A dozen pearl onions, skins removed
1 cup leeks, sliced thinly
2 cups shitake mushrooms, cleaned and sliced
1 ½ cups white wine (Pinot Grigio or Sauvignon Blanc is fine)
Salt and pepper
Action:
1. In a large sauté pan, render the bacon until crispy, then reserve on the side on a bit of paper towel to drain the excess fat.
2. Add a bit of salt and pepper to the chicken breasts then place in the bacon fat over med-high heat and brown on one side then flip. After you flip the chicken breasts, add the garlic, onions, leeks and mushrooms and allow them to caramelize for about 3-5 minutes.
3. Once the mix is golden and toasty, reduce the heat to low-med and add the white wine and bacon then cover with a lid. Allow this to simmer for about 30 minutes so the flavors reduce together then serve.
