Dredge chicken in flour mixed with salt, pepper and paprika. In a skillet, brown half the breasts in 2 tablespoons butter. Add 2 tablespoons more butter and brown remaining breasts. Place chicken in 13x9x2 baking dish. Melt the last 2 tablespoons butter in skillet; add onions, garlic, bay leaf and mushrooms and simmer for 10 minutes. Add burgundy and stir. Pour over chicken. Sprinkle with bacon, cover and bake at 325 for 1-1/2 hours. This can be prepared a day ahead, then baked before serving. Good served with rice. MRS OLIE D. BROWN AUBREY, AR From the book
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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 79 (48%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 22.9mg||7 %|
|Sodium 88.4mg||3 %|
|Potassium 148.7mg||4 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 11.1g|
|Protein 2.1g||3 %|
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Calories per serving: 165
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