Chicken with Garlic, Bacon and Wine

One evening I had some big chicken breasts left in the fridge.  I needed to get dinner on the table fairly quickly so my husband could take the kids to their Wednesday evening activities at church.  As I started thinking about what I had on hand to use, I remembered the chicken.  And the open pack of bacon I needed to finish from the rabbit stew I made yesterday.  And I brought in a bunch of garlic from storage.  An idea began forming.


  • olive oil – enough to coat pan plus about a teaspoon
  • 1tb butter
  • chicken breasts.  I used two large ones sliced thin into 4 fillets each, about 1/4 or so inch thick.
  • salt and pepper
  • 1tsp thyme
  • about 20 cloves of garlic, peeled and roughly chopped
  • 1/2 pack of bacon, chopped
  • 1/2c white wine
  • 1/4c water
  • parmesan cheese, the real stuff, shredded
  • parsley, for garnish


  1. Heat the pan over medium high heat.  Once pan is ready, add the oil and the butter.
  2. Sprinkle salt, pepper and thyme over breasts.
  3. When the butter has melted and the oil is hot, add the chicken breasts a few at a time if necessary.  The breasts should not touch to allow steam to escape.  Cook until golden brown, 3-5 minutes.  flip and cook the other side.  Chicken should be cooked through if you are using thin cuts. remove and set on a plate for a bit.
  4. Add bacon to skillet and cook until bacon is cooked and fat has been rendered (liquified).  Add garlic and cook until golden brown.
  5. Raise heat to high.  Give the pan a minute to catch up, then remove the skillet from the stovetop and add wine.  It will sizzle and steam  – the alcohol is cooking off and the pan is delgazing.  Scrape the bottom of the pan to release the browned bits.  Add water and then add chicken back to the pan.  It’s alright if the chicken touches now.
  6. Reduce heat and simmer until everything is heated through.  If your chicken isn’t quite cooked through, simmer it until it is, turning occasionally.  Allow the sauce to reduce a bit.
  7. Sprinkle parmesan cheese on top and place under the broiler for the cheese to melt.
  8. Garnish with parmesan and serve with pan sauce and bacon and garlic.

The next time we make this, I am going to include caramelized onions in the pan….  And/or serve it over pasta.  This is a keeper – everyone loved it.

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