Dinner for two tonight? Make it special the easy way—with pan-seared chicken breasts in a savory sauce made with Chardonnay, A.1. sauce and bacon.
What You Need
Original recipe yields 2 servings
1 slice OSCAR MAYER Bacon, cut into 1-inch pieces
1 Tbsp. chopped onion s
1/4 tsp. dried thyme leaves
1 bay leaf
1 small clove garlic, minced
1/2 cup Chardonnay wine
1/4 cup A.1. Original Sauce
1 tsp. oil
2 small boneless skinless chicken breasts (1/2 lb.)
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Please use alcohol responsibly.
Let's Make It
Cook and stir bacon in small saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Add onions, thyme and bay leaf to drippings in pan; cook 3 to 4 min. or until onions are crisp-tender, stirring frequently. Add garlic; cook 1 min. Add wine and steak sauce, cook and stir 4 to 6 min. or until slightly thickened. Stir in bacon. Remove from heat; cover to keep warm.
Heat oil in small skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF).
Remove and discard bay leaf from sauce. Spoon sauce over chicken.
Keeping It Safe
Never place cooked foods on the same plate used for raw foods. Use clean dishes and utensils to serve the food and not those used in preparation.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.