This is a pretty good recipe. I think it's something you can make year round. Yes it's a warm meal, but the sauce is thin, so it's not a heavy dish. My husband and I are just crazy about cooked fresh mushrooms, so it was right up our alley.
I got this recipe from annie's eats.
1 tbsp. olive oil
4 slices turkey bacon, chopped (I used regular bacon)
2 chicken breasts, butterflied in half (4 pieces total)
salt and freshly ground pepper, to taste
1 onion, cut into 1/2-inch pieces
12 oz. white button mushrooms, cleaned and halved
3 garlic cloves, crushed
3 sprigs fresh oregano (I used dried)
3 sprigs fresh thyme (I used dried)
1/2 cup red wine
1 cup reduced-sodium chicken broth
1 can diced tomatoes with garlic and herbs
In a deep saute pan over medium heat, heat the olive oil. Add the bacon and cook, stirring occasionally, until brown and crisp, about 5 minutes total. Transfer to a paper towel-lined plate with a slotted spoon; set aside.
Season the chicken pieces with salt and pepper. Add the chicken to the pan and brown on both sides, about 7 minutes. Transfer to a platter. Add the onion to the pan and cook until tender and translucent, about 3 minutes. Add the bacon, chicken, mushrooms, garlic, oregano, thyme, red wine, chicken broth, and tomatoes (including juices) to the pan. Bring to a boil. Reduce the heat to low, cover and simmer until the chicken is cooked through, about 30 minutes. Serve immediately.
Source: adapted from Williams Sonoma**I may try and add some cornstarch next time to the sauce so it's just a tad thicker.