Mushroom-Stuffed Chicken With White Wine Sauce

• 4 slices bacon, finely chopped
• 1/2 medium yellow onion, diced
• 4 ounces cremini mushrooms, cleaned, stems removed, diced
• 1 teaspoon fresh thyme, minced
• 1/2 teaspoon fresh sage,minced
• 1 cup dry white wine
• 2 (10-ounce) boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/4 cup low-sodium chicken broth
• 1 tablespoon butter

1. Heat the oven to 350u0b0F
2. 1. Cook bacon until crisp and browned, about 6 minutes. Remove bacon and set aside. 2. Cook onion in pan with bacon drippings at medium-high heat. Season with salt and black pepper and cook until soft, about 2 minutes.
3. 3. Add mushrooms and herbs cook until tender, about 2 minutes.
4. 4. Add 1/2 cup of the wine and cook until all liquid is absorbed. Remove from heat -cool completely.
5. 5. Cut each breast in half horizontally. Place on a cutting board between two pieces of plastic wrap. Using a mallet or bottom of a pan, pound chicken pieces to an even thickness, about 1/4 inch.
6. 6.Season chicken all over with salt and pepper. Lay chicken so the narrow end faces you.
7. 7.Stir bacon into mushroom mixture and place 1/4 of the mixture halfway up each chicken piece.
8. 8.Fold the bottom piece of chicken up over the filling to enclose it, then roll into a tight cylinder and use toothpicks to secure the roll.
9. 9. Heat a large ovenproof frying pan over medium-high heat and add olive oil.
10. 10. Once the oil shimmers, place chicken in the pan seam side down and cook, undisturbed, until golden brown, about 4 to 5 minutes.
11. 11. Turn chicken pieces over, then transfer the pan to the oven and cook until the filling is warm and the interior of the chicken is white but still juicy, about 8 to 10 minutes. Remove chicken to a clean plate and cover with foil.
12. 12. Place the pan over medium-high heat, add remaining 1/2 cup wine and broth, and scrape up any brown bits stuck to the bottom of the pan. Cook over medium-high heat until the sauce is reduced by half, about 4 minutes.
13. 13. Remove from heat, stir in butter, and season to taste with salt and pepper. Pour sauce over chicken and serve.

bacon, yellow onion, cremini mushrooms, fresh thyme, fresh sage, white wine, chicken breasts, olive oil, chicken broth, butter

Taken from www.epicurious.com/recipes/member/views/mushroom-stuffed-chicken-with-white-wine-sauce-50081194 (may not work)