|1 1/2 pound||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 Pomegranate Dark Balsamic Vinegar|
|2 TBSP||INFUSED Wild Mushroom-Sage Olive Oil|
|1/2 cup||Heavy Cream|
|1 pound||Pappardelle Pasta (or Wide Egg-Noodle Pasta), cooked and drained|
|To Taste||Sea Salt and Freshly Ground Black Pepper|
In a large heavy skillet over medium-high heat, render the diced bacon until crispy. Remove from the pan and reserve.
Season chicken liberally with salt and pepper. Drain bacon fat from pan, then add
INFUSED Wild 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 and saute for approximately 3 minutes over medium high heat until the mushrooms are browned and slightly caramelized.
Add the fresh thyme leaves and INFUSED Pomegranate Dark Balsamic Vinegar. Deglaze the pan by scraping up any browned bits from the bottom. Cook to reduce for a minute. Add the cream, then reserved bacon and chicken. Cook for 5 minutes to thicken sauce and ensure that chicken tenders are cooked through.
Taste and adjust seasoning. Serve over pasta.