Fancy Pan-Fried Chicken Recipe

How to make it

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• - Cut bacon slices in half. This makes them easier to handle in the pan. -
• Fry over medium heat until extremely crispy in a pan WITHOUT non-stick coating.
• Remove to paper towels to drain. Do NOT drain grease off of pan.
• Salt and pepper your chicken breasts to taste. I prefer freshly ground pepper, personally but whatever you have on hand will work just fine.
• Keeping pan over medium heat, place chicken breasts in pan.
• Cook 4-5 minutes per side. Resist the urge to move them around once you place them in the pan.
• Remove chicken, place to the side. Keep warm.
• Throw your finely diced shallot into the bacon grease. If you're feeling especially sinful add a little butter into the mix as well.
• Sautee shallot for 3 mins or so.
• Now, deglaze the pan with the white wine. Dump it in. Use a whisk to scrape all the little bits of stuff stuck to the bottom of the pan up and into the wine.
• Reduce the mixture by half, it shouldn't take more than 2 mins or so of cooking to do it.
• Add the cream into the mix. Whisk to combine. If you'd like your sauce to be thicker, add a pinch of cornstarch and whisk in before you remove it from the heat.
• Pour sauce of chicken breasts, crumble bacon over top.