Yummy Chicken in a Cabernet Sauce!

So a lot has happened since we've spoken last!
1. I spent a wonderful weekend in Chicago with some lovely friends and Matthew at the APS annual Convention. We had a great time exploring the city, eating wonderful food, and of course enjoying the convention. If you are ever in Chicago make sure you go to a restaurant called the Purple Pig, it is very unique and fun!
2. Upon returning home Matthew found out his placement for where he will be living in next year... Port Elizabeth, South Africa!! From all the research I have done it looks absolutely wonderful and I am looking forward to visiting ;) After that exciting news we celebrated Date Night with a couple rounds of corn-hole and made Matthew's family dinner.
3. Our dear friends, Paul and Erin, were married this past weekend! Matthew and I had such a wonderful time celebrating with them and many other friends as we danced the night away! Congratulations Paul and Erin :)

Now that you are all caught up, it's time for a recipe!

Chicken in a Cabernet Sauce with Roasted Mushrooms and Onions

Ingredients:

• 4 boneless chicken breasts halves
• 3 tbsp Dijon mustard
• 8 fresh sage leaves
• 2 ounces of bacon
• 6 tbsp olive oil
• 2 tbsp balsamic vinegar
• 8 ounces of baby portabella mushrooms cleaned
• 1/2 a sweet onion chopped or 10 shallots quartered
• 1 cup of Cabernet Sauvignon 
• 1/4 cup heavy cream
• salt and fresh ground pepper to taste

Cooking Directions 

1. Preheat the oven to 400 degrees. 
2. Flatten each chicken breast half by placing it between two sheets of wax paper and pounding with a kitchen mallet til the chicken is about 1/3 inch thick.
3. Once flattened, spread 2 tablespoons of mustard on one side of each chicken breast and press two sage leaves into the mustard. Set Aside.
4. Heat a large skillet over medium-high heat and cook the bacon until it is crispy. Remove the bacon and place it on a paper towel to drain the grease. Set the skillet aside.
5. While the bacon is cooking, cube the mushrooms and combine with the onions in a baking dish along with 2 tbsp of olive oil and the balsamic vinegar. Roast in the oven for 30 minutes, stirring occasionally.
6. In the set aside skillet, add the remaining olive oil and put over medium heat. Place the chicken breasts in the skillet. Cook each chicken breast 3-4 minutes on each side (turning once) until breasts are golden brown. Remove the breasts from the skillet and set them aside. 
7. Raise the heat of the skillet to medium-high. Add the Cabernet Sauvignon to the skillet, scraping the bottom of the pan with a spatula to loosen any brown bits. Stir until the wine is reduced by half. Add the cream by stirring and bring to a boil. Reduce the heat to a low boil and cook for 2-3 more minutes until the sauce becomes slightly thick. 
8. Return the chicken and bacon to the skillet with the sauce. Season with salt and pepper to taste.
9. Serve the chicken topped with the roasted mushrooms and onions as well as a spoonful of the sauce and enjoy!!