1 1/2 lb boneless skinless chicken thighs or breast tenders
4 strips thick smoked bacon, diced
1 large onion, thinly sliced
8 oz. wild mushrooms, sliced
1 stem fresh thyme, stem discarded
1/4 cup INFUSED Blackberry-Ginger Balsamic Vinegar
2 TBSP INFUSED Wild Mushroom-Sage Olive Oil
1/2 cup heavy cream
To Taste sea salt & freshly ground black pepper
1 lb pappardelle pasta or wide egg noodle pasta, cooked and drained
In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp. Remove from the pan and reserve.
Season chicken liberally with salt and pepper.
Drain bacon fat from pan, then add INFUSED Mushroom & Sage Olive Oil. Heat for one minute before adding chicken. Brown chicken in batches until golden on all sides. Do not crowd pan. Remove chicken and reserve.
Add onions to the pan and cook for 5 minutes, stirring frequently until onions are soft and brown.
Add mushrooms. Saute for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized.
Add the fresh thyme leaves and INFUSED Blackberry Ginger Balsamic Vinegar. Deglaze the pan by scraping up any browned bits from the bottom. Cook to reduce for a minute.
Add the cream, stirring to combine. Add bacon and reserved chicken. Cook for 5 minutes to thicken sauce and insure that chicken tenders are cooked through.
Season generously with salt and freshly ground pepper. Serve over pasta.
Note: Can be served over rice instead of pasta.