Ingredients

(Start to finish 10 minutes)
2 skinless boneless chicken breast halves (10 ounces total)
2 tablespoons unsalted butter
1 onion, finely chopped
2 bacon slices, chopped
1/2 cup dry white wine
1 tablespoon tomato paste
1/4 pound mushrooms, sliced

Directions

Pound thickest parts of chicken with your fist to flatten slightly, then pat dry and season with salt and pepper.

Heat butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then saute onion and bacon over high heat, stirring occasionally, 2 minutes.

While onion and bacon cook, stir together wine and tomato paste.

Push onion and bacon to edge of skillet and add chicken, skinned sides down. Saute chicken until undersides are golden, about 2 minutes. Turn chicken over and add mushrooms and wine mixture. Cook, uncovered, over moderately high heat until chicken is just cooked through, about 15 minutes. Makes 2 servings.