(a.k.a. Chicken Cutlets With Bacon Onions and Red Wine)
- 1 lb thin sliced Chicken Cutlet, cut into thirds
- 4 strips Bacon, cut crosswise into squares
- 1 medium Onion, halved and sliced lengthwise
- 2/3 cup Red Wine
- 1/2 cup Chicken Broth
- 1 tsp minced Garlic
- 1/2 cup Flour
- 1 tblsp Garlic Salt
- 1/2 tsp Coarse Ground Black Pepper
- Olive Oil (if needed)
- In a large flat bottomed bowl mix Flour, Garlic Salt, and Pepper.
- Dredge Chicken Cutlets in Flour mixture and place on a paper plate.
- Cook bacon in a large skillet over moderately high heat, stirring occasionally, until crisp and transfer with a slotted spoon to a small bowl.
- Pour Bacon drippings into another small bowl, leaving 1 tablespoon in the skillet.
- Over medium high heat saute Chicken Cutlets in batches (don’t crowd pan), turning once or twice, until just cooked through (adjust heat lower as necessary to keep bits on bottom from burning and add another tablespoon Bacon Fat (or Olive Oil) when pan begins to look dry in subsequent batches), 2 to 3 minutes total per batch.
- Transfer cooked Cutlets with tongs to a platter and keep warm.
- If necessary, add enough of reserved Bacon Fat (or Olive Oil) to measure about 1 tablespoon. Add Onion, Garlic and a generous pinch of Salt and cook over moderate heat, stirring occasionally, until softened, 3 to 5 minutes.
- Whisk in Red Wine and bring to a boil. Reduce heat and briskly simmer, whisking, until wine is reduced and mixture is thick, 2 to 3 minutes. Stir in Broth and simmer 1 minute. Taste, if necessary season with Salt and Pepper. Adjust consistency with additional broth or water.
- Spoon sauce over Chicken and sprinkle with reserved Bacon.
- Serve with cooked Rice and steamed Broccoli and Carrots.