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Briggs' Chicken with Wine
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| 1/4 LB | bacon |
| 1 C | onion chopped |
| 1/4 LB | fresh mushroom |
| 1/2 cube | butter |
| 8 halves | chicken breast |
| 1 C | wine, (definitely red) |
| Tarragon, parsley flakes, salt, pepper, season all. |
Sauté 1/4 lb diced bacon, remove.
Sauté onion and mushrooms, remove from pan.
Add butter, brown the chicken breasts which have been floured. Season with spices. When brown, add wine and return bacon and mushrooms to skillet.
Simmer about an hour or more.
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