Chicken With Mushroom Wine Sauce

• 4 bacon strips, diced
• 6 boneless skinless chicken breast halves (5 ounces each)
• 3 tablespoons butter, divided
• 1/2 pound sliced fresh mushrooms
• 3/4 cup sliced green onions
• 1 large carrot, thinly sliced
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper
• 3/4 cup chicken broth
• 3/4 cup white wine or additional chicken broth
• 1 bay leaf
• 2 tablespoons minced fresh parsley

1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain and discard drippings. In the same skillet, brown chicken on both sides in 2 tablespoons butter. Remove and keep warm.
2. Saute the mushrooms, onions, carrot and garlic in remaining butter until tender. Stir in the flour, salt, thyme and pepper until smooth. Gradually add broth, wine and bay leaf.
3. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Discard bay leaf. Garnish with parsley and bacon.

bacon, chicken, butter, mushrooms, green onions, carrot, garlic, flour, salt, thyme, pepper, chicken broth, white wine, bay leaf, parsley

Taken from www.tasteofhome.com/recipes/chicken-with-mushroom-wine-sauce/ (may not work)