It was a cool spring evening and I had been thinking about my favorite Beef Bourguignonne for dinner, but it takes hours to prepare and Lorna no longer eats red meat anyway. But I had an hour drive home from work to think about a chicken version that could be prepared in a half an hour or so.
I knew I had dry red wine, mushrooms, bacon, and chicken breasts. The trick would be to evoke the flavors without attempting the impossible hours of simmering.
The solution was simple, although execution had its challenges. Nonetheless you can do this in about 30 minutes if you plan ahead: