Chicken Breasts with Bacon and Sherry Vinegar

Chicken Breasts with Bacon and Sherry Vinegar
From: America's Test Kitchen- The best simple recipe's

Ingredients/Prep:
5 slices bacon, chopped
1/2 cup all-purpose flour
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and Pepper
2 Shallots, minced
1/3 cup plus 2 teaspoons sherry vinegar
1/3 cup low-sodium chicken broth
2 teaspoons honey
2 tablespoons unsalted butter

Directions:
1. Cook bacon in large nonstick skillet over med-high heat until crisp, about 5 min
Transfer to paper towel-lined plate and pour off all but 2 tablespoons fat from skillet.

2. Spread flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper.

Dredge chicken in flour, shaking off excess. Cook chicken in fat in skillet until golden brown, about 4 minutes per side. Transfer to plate.
3. Add shallots to empty skillet and cook over medium heat until softened, about 1 minute.

Stir in 1/3 cup vinegar and simmer until syrupy, about 1 minute.
Add broth, honey, and chicken and simmer, covered, until chicken is cooked through, about 5 minutes.

Transfer chicken to platter and tent with foil.

4. Continue to simmer sauce until slightly thickened, about 5 minutes.
OFF heat, whisk in butter and remaning vinegar.
Pour sauce over chicken and sprinkle with bacon- SERVE!