| Fry onions in 2 tbsp butter until golden, remove and reserve. Fry chicken and bacon in same pan until chicken is browned, add wine and enough stock to cover. Add salt and pepper to taste, simmer for 25 minutes, then add reservedonions. Simmer for an additional 20 minutes, add sliced mushrooms; cook for 15 more minutes. Check seasoning and adjust if necessary. Remove chicken and keep warm. Add about 2-tbsp flour to the sauce; raise heat and whisk until sauce is thickened. Replace chicken to pan and heat through. Serve chicken with sauce over noodles or rice. Note: I love mushrooms so I usually double what the recipe calls for. If you do not like mushrooms I suggest that you try this recipe just "as is" and taste think you will be surprised--the mushrooms absorb the sugary taste of the wine and turn out wonderful. Variation: You can add some tomato paste to the sauce and 1/4 tsp garlic powder, 1/4 tsp onion powder and 1/2 tsp dried oregano. Experiment with this forgiving recipe. I do not think you will be disappointed.
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