Asian Style Chicken Breasts And Bacon

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This was in an issue of food and wine. It looked great and i thought i would share. I haven't made it yet, still looking for chinese 5-spice powder.

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Steps

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In a small saucepan , mix the stock and 5-spice powder and simmer over low heat for 3 minutes.

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Set aside.

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In a large skillet , heat 1 tablespoon of the peanut oil.

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Add the bacon and cook over low heat until most of the fat is rendered and the bacon is browned.

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Add the garlic.

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Saute for 2 minutes.

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Add the chicken.

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Season with salt and pepper.

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Cook over medium heat until the chicken is brown and just cooked through.

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Remove from skillet.

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Heat the remaining 1 tablespoon peanut oil in skillet.

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Add mushrooms and saute over medium heat until all of their liquid has evaporated and they start to brown.

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Remove mushrooms to plate.

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Add wine to skillet and simmer over medium-high heat until it is reduced by half.

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Add the soy sauce , spiced stock , bacon , garlic , chicken and mushrooms.

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Cook , stirring , until heated through.

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Add scallions.

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Serve.

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Ingredients

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chicken stock, chinese five spice powder, peanut oil, thick slab bacon, garlic, boneless skinless chicken breast, salt and pepper, white mushroom, dry white wine, soy sauce, scallions