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Chicken Au Westport
8 ounces lean bacon, chopped
2 tablespoons vegetable oil, divided
12 to 16 button onions
8 ounces small mushrooms
3 whole chicken breasts, boneless, skinless, split in halves
3 tablespoons brandy
1 1/2 cups dry red wine
2 cloves garlic, minced
1 (14 1/2 ounce) can chicken or beef broth
4 tablespoons Olde Westport Cattlemen's Choice Beef Sauce Blend
2 green onions, finely chopped, reserve green tops
Cook bacon in large skillet. When bacon is just starting to turn crisp, drain. Add 1 tablespoon vegetable oil to skillet and cook button onions and mushrooms along with bacon until tender, set aside. Add remaining 1 tablespoon vegetable oil to skillet. Cut each chicken breast halves in half, lengthwise (12 pieces of chicken). Brown a few pieces of chicken at a time in your skillet. As each piece is browned, place in baking dish just large enough to hold all of the chicken in a single layer (11x7 inch). Drizzle brandy equally over tops of chicken. Bring red wine to a boil in small sauce pan and reduce to 1 cup. Pour the reduced wine into skillet and scrape the bottom, loosening any bits of chicken. Add garlic, chicken broth (beef broth), white part of green onion and Olde Westport Cattlemen's Choice Beef Sauce Blend, bring to boil over medium high heat stirring until thickened. Strain the sauce, pour over top of chicken in baking dish, cover with foil and place in a 350-degree oven for 30 minutes. Remove cover and bake an additional 20 minutes. Place chicken on serving plates and spoon sauce over top. Garnish with green onion tops. Bon appetit!