“Everyday with Rachael Ray”

Ingredients Nutrition


  1. Heat 2 tablespoons olive oil in a large nonstick pan over med-high heat.
  2. Season the chicken with salt and pepper; dredge in flour and add to pan in a single layer (do not crowd the meat).
  3. Cook chicken about 4-5 minutes on each side until browned.
  4. While the chicken is working, heat a large Dutch oven or deep skillet over med-high heat with the remaining 1 tablespoons oil.
  5. When the oil is hot, add in the bacon; cook about 5 minutes until crisp.
  6. Remove bacon with a slotted spoon and drain on paper towels.
  7. Pour off a little of the bacon fat, leaving a thin layer in the Dutch oven.
  8. Add in the onions, mushrooms, bay leaf, and thyme (the leaves will fall off the sprigs and into the sauce during cooking).
  9. Cook 7-8 minutes until the onions have a little color and the mushrooms are tender.
  10. Add in 2 tablespoons flour to the Dutch oven and cook for 2 minutes.
  11. Deglaze with the chicken broth, scraping up all the brown bits from the bottom of the pan, and cook, for 5 minutes.
  12. Preheat the broiler.
  13. Over high heat, add in the wine to the cooked chicken in the skillet and scrape up all the brown bits; reduce the liquid for about 5 minutes, then add the chicken and wine to the broth and vegetables in the Dutch oven; stir to combine.
  14. Stir in the cream; lower heat to a simmer and reduce sauce for about 5 minutes.
  15. Arrange the bread on a baking sheet and toast on both sides under the broiler.
  16. Rub garlic across the hot toast and butter lightly.
  17. Cut the slices of toast in half from corner to corner.
  18. Remove the bay leaf and thyme stems from the chicken and sauce.
  19. To serve: fan 4 toast triangles across each dinner plate, lining up the points, and then top with the chicken and sauce; finish each plate with the bacon and parsley.

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