Quick Coq au Vin
4 bacon slices, coarsely chopped
4 skinless boneless chicken breasts
3 tablespoons chopped fresh parsley, divided
8 ounces large crimini mushrooms, halved
8 small shallots, peeled, halved
2 garlic cloves, minced
1 & 1/2 cups dry red wine
1 & 1/2 cups chicken broth, divided
4 teaspoons Wondra or all purpose flour
Preheat oven to 300°F. Sauté bacon in large nonstick skillet over medium-high heat until crisp. Set aside.
Season chicken with salt & pepper. Add to drippings in skillet. Sauté until cooked through, about 6 minutes per side; transfer to baking dish and place in oven to keep warm.
Add mushrooms and shallots to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes.
Add garlic; toss 10 seconds. Add wine, 1 & 1/4 cups broth. Bring to simmer, stirring
occasionally. Simmer 5 minutes.
Meanwhile, place flour in small cup. Add 1/4 cup broth, stirring until smooth.
Add flour mixture to sauce. Cook until sauce thickens, 3 to 4 minutes. Add in bacon and 1 tablespoon parsley. Season sauce to taste with salt and pepper.
Arrange chicken on platter; stir juices from baking dish into sauce and spoon over chicken. Sprinkle with 2 tablespoons parsley.