Chicken & Bacon with White Wine Sauce
It’s no secret that bacon makes everything better! Sautéing the chicken in the bacon drippings then finishing with white wine adds rich, deep flavor to this entire dish. So versatile, you can whip it up after work or make it for a weekend get-together.
Ingredients
8 ounces bacon, cut into 1-inch pieces
1.25 pounds skinless, boneless chicken breast halves
0.5 cup dry white wine
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1.25 pounds skinless, boneless chicken breast halves
0.5 cup dry white wine
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
Instructions
Cook the bacon in a 10-inch skillet over medium heat until crisp, stirring occasionally. Remove the bacon from the skillet and drain on paper towel. Reserve 1 tablespoon drippings in the skillet.
Season the chicken. Heat the drippings in a 10-inch skillet over medium-high heat (Make sure the skillet and drippings are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.). Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned. Remove the chicken from the skillet.
Add the wine to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and heat to a boil.
Return the chicken and bacon to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.
Season the chicken. Heat the drippings in a 10-inch skillet over medium-high heat (Make sure the skillet and drippings are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.). Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned. Remove the chicken from the skillet.
Add the wine to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and heat to a boil.
Return the chicken and bacon to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.
Chicken & Bacon with White Wine Sauce
It’s no secret that bacon makes everything better! Sautéing the chicken in the bacon drippings then finishing with white wine adds rich, deep flavor to this entire dish. So versa...
Directions
Print
Cook the bacon in a 10-inch skillet over medium heat until crisp, stirring occasionally. Remove the bacon from the skillet and drain on paper towel. Reserve 1 tablespoon drippings in the skillet.Season the chicken. Heat the drippings in a 10-inch skillet over medium-high heat (Make sure the skillet and drippings are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.). Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned. Remove the chicken from the skillet.Add the wine to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and heat to a boil.Return the chicken and bacon to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.
Ingredients
8 ounces bacon, cut into 1-inch pieces1.25 pounds skinless, boneless chicken breast halves0.5 cup dry white wine1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
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