Chicken Scaparella

Servings:

Cooking Time:

Ingredients:

• 1 large chicken breast, split, cleaned
• 2 slices bacon, coarsely chopped
• 2 tbsp olive oil
• ½ cup quartered button mushrooms
• 1 clove garlic, minced
• 1 cup chicken stock
• 2 tbsp red wine vinegar
• 8 small, white onions, peeled
• 4 small red bliss potatoes (new potatoes), halved
• ½ tsp salt
• ¼ tsp pepper
• 1 tbsp flour + 2 tbsp chicken stock for thickening
• Chopped parsley for garnish

Instructions:

• Set a small pot of water on to boil. Boil red bliss potatoes for 10 minutes, or until they are beginning to get soft.
• Heat a sauté pan with the olive oil over med-high heat. Once heated, place the chicken in the pan and brown well on all sides.
• Add the onions, potatoes, salt, pepper and sauté for 2 minutes.
• Add the mushrooms and garlic and sauté until the chicken is almost cooked through, about 4-6 minutes.
• Add the vinegar and chicken stock (except the 2 tbsp). Reduce by half, or until the onions and other vegetables become tender.
• Dissolve the flour into the 2 tbsp of chicken stock. Stir this into the sauce to thicken until smooth.
• Set on a large plate and garnish with the freshly chopped parsley.

I suggest Rice Pilaf to set onto the plate, underneath the chicken to add another element.