Pollo Speciale (Special Chicken)

• 4 tablespoons extra-virgin olive oil, divided
• 1/2 Vidalia onion, chopped
• 1-1/2 tablespoons Hormel(R) Premium Real Crumbled Bacon(R) (*optional*)
• 2 ounces Vino Cotto di Montillo
• 4 6-ounce chicken breast halves, boneless, skinless, rinsed, drained (or substitute 8 chicken tenderloins, outer membrane removed)
• kosher salt
• freshly-ground black pepper

1. In a small non-stick skillet over low-medium heat, add 2 tablespoons olive oil and bring to a shimmer. Add the chopped onions and bacon. Season with salt and pepper to taste.
2. Saute, stirring often until the onions are caramelized, about 15 minutes.
3. Drizzle vino cotto over the onion mixture. Reduce heat to low, and simmer until the vino cotto begins to bubble, about 1 minute. Remove from heat and set aside.
4. If using chicken tenderloins, to remove the outer silver membrane, lift the membrane with one hand. With your other hand, glide a sharp knife under it, gently pressing the knife downward against the chicken, while pulling the membrane upward, until it is completely removed. Do this for each tenderloin. Rinse and drain.
5. In a 12-inch nonstick skillet over medium-high heat, add 2 tablespoons of olive oil and bring to a shimmer, then add the chicken. Raise the heat to medium-high. Season with salt and pepper to taste. Cover pan with a splatter screen.
6. Cook the chicken until the bottom surface is golden brown, about 10 minutes. Flip the chicken and continue to cook until the other side is also golden brown.
7. In the meantime just before the chicken is done, reheat the onion and bacon mixture.
8. To serve, evenly distribute the chicken onto individual serving plates. Garnish with the onion and bacon mixture. Serve hot.

extravirgin olive oil, vidalia onion, hormeluae, chicken, kosher salt, freshlyground black pepper

Taken from www.yummly.com/recipe/Pollo-Speciale-_Special-Chicken_-1120585 (may not work)