Make-ahead: Although this recipe is meant to be served right away, you can leave the cooked chicken breasts in the sauce covered in the pan and over a low simmer for up to 20 minutes ahead of time.

Add chicken broth, bacon, salt and pepper to taste. 4. Slowly whisk in cold butter cut into small pieces, add slowly, one tablespoon at a time. Let simmer over medium heat for 5 minutes.

Season chicken with salt and pepper and then dredge in flour/cornstarch.2. In a large sauté pan, heat oil and brown chicken, 1 minute per side/if more oil is needed add to pan, as you will be ...