Sort ingredients
lylidaoc
QR Code
Listen
Pdf
In a cold, large, high-sided skillet, arrange bacon in a single layer. Cook over medium heat, turning halfway through, until crisp and browned, 8 to 10 minutes. Transfer bacon to a plate.
Drain all but 2 tablespoons bacon fat. Return skillet to medium heat. Season chicken with salt and pepper and cook, turning occasionally, until golden brown and no longer pink, 5 to 7 minutes per side. Transfer to another plate.
In same skillet over medium heat, melt butter. Cook garlic, stirring, until fragrant, about 1 minute. Stir in tomato paste and Italian seasoning until well combined. Add cherry tomatoes and cook, stirring occasionally, until tomatoes just start to wilt, about 1 minute. Increase heat to medium-high, pour in wine, and cook, stirring occasionally, until almost reduced by half, about 3 minutes.
Stir in sun-dried tomatoes, cream, and broth and bring to a simmer. Reduce heat to medium-low and return chicken and any accumulated juices to skillet. Crumble feta into skillet, then add olives; season with salt and pepper. Cook, tossing occasionally, until chicken is cooked through, 5 to 7 minutes more.
Top with parsley. Using your hands, crumble bacon over.