1/3 cup flour
1 teaspoon sea salt
1/2 teaspoon white pepper
1 teaspoon Italian seasoning
1/4 pound bacon. choppped
1 1/2 pounds chicken tenders, cut into bite sized pieces
2 tablespoons butter
1 & 1/2 cups carrot slices
2 stalks celery, sliced thin
1 really large bunch green onions, sliced thin (I used Mexican green onions)
1 & 1/2 cups white zinfandel
2 tablespoons Better Than Chicken Base
2 cups boiling hot water
fresh parsley sprigs
fresh tarragon sprigs

  • Place flour in a large plastic bag, add chicken, seal and shake to coat chicken with flour.
  • In a large saute’ pan brown bacon until crumbly.  Remove with a slotted spoon and drain on paper towels.
  • In the bacon drippings stir fry the chicken pieces until browned. Remove with a slotted spoon and drain on paper towels.
  • Add butter.  Scrape bottom to loosen and browned bits.  These will add great flavor.  When butter is melted add carrots and cook 2-3 minutes.  Add celery and onions and saute until tender.
  • Whisk together wine, boiling water, chicken base and seasonings.  Pour over vegetables.
  • Add back in the chicken and bacon pieces. 
  • Cover and bring to a boil.
  • Lower heat and simmer 15-20 minutes until sauce is thick.
  • Serve over Parmesan Potatoes.

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