Tender chicken topped with a scrumptious combination of vino cotto caramelized onions and bacon.
(Vino cotto a.k.a. vincotto is a naturally sweet, cooked wine syrup that's dark in color and made entirely from premium wine grapes. There is no alcohol or vinegar content in it.)
- 4-6 tablespoons extra virgin olive oil
- 1/2 vidalia onion (chopped)
- 1-2 tablespoons Hormel Premium Real Crumbled Bacon (*optional*)
- 2-3 oz. Vino Cotto di Montillo (adjust ounces to taste)
- 4 boneless, skinless chicken breast halves each about 6 oz. (dice to bite-size pieces *optional*) or 5-6 chicken tenderloins (outer membrane removed)
- Kosher salt
- freshly-ground black pepper
- In a medium-sized skillet, heat 2-3 tablespoons of extra virgin olive oil at medium-high heat. Add onions, crumbled bacon bits and season with salt and pepper to taste.
- Stirring frequently, cook mixture until onions are browned on the edges.
- Pour vino cotto over the onion and bacon mixture. Lower the heat and cook until the vino cotto begins to bubble. Remove skillet from heat.
- If using chicken tenderloins, remove the outer membrane, if attached, from each tenderloin before cooking. To do this, lift the membrane and with your other hand, glide a sharp knife under the membrane, gently pressing downward on the chicken with the knife while pulling the membrane upward until it is removed. Do this for each tenderloin.
- Heat 2-3 tablespoons of extra virgin olive oil in a large skillet over medium-high to high heat.
- Add the chicken, season with salt and pepper to taste and cook to a golden brown. Toss chicken pieces or flip chicken breast halves or tenderloins every few minutes to be sure they cook evenly.
- Reheat the onion and bacon mixture.
- Place chicken on each serving plate and top with the onion and bacon mixture. Serve hot.
|Amount Per Serving||%DV|
|Serving Size 78g|
|Recipe makes 4 servings|
|Calories from Fat 154||75%|
|Total Fat 17.46g||22%|
|Saturated Fat 2.48g||10%|
|Trans Fat 0.01g|
|Total Carbs 1.17g||0%|
|Dietary Fiber 0.1g||0%|