Ingredients

4  Chicken breasts (pounded thin)

1½ c. corn starch – (mix ½ C cornstarch with ¼ C white wine, and use 1 C cornstarch for dredging).

 (mixed with 1/4 c. wine) 1 c. for dredging 

3 sl. Bacon

1 c. chicken stock

½ c. white wine

1 ¾ tbps Farmhouse Poultry

T.t. salt

¾ c. mushrooms (quartered)

½ c. broccoli florets

½ c. heavy cream

¼ c. red pepper (diced)

2 tbsp vegetable oil 

Preparation

1. In a saute pan, heat the pan and oil over medium high heat. 

2. Season the chicken with salt, and dip the chicken in the cornstarch to coat. 

3.Brown both sides and add the bacon, begin to brown. 

4. Add the mushrooms and begin to cook for about 2 minutes. 

5. Lower the heat and add the wine and stock. 

6.Simmer for 2 minutes, stir in cream, broccoli and peppers. 

7. Simmer for 3 more minutes and thicken with the cornstarch mixture. 

8. Allow to simmer for 3 more minutes and serve.