6 to 8 boneless chicken breasts
3 slices bacon, chopped
1 tbsp. butter
1 tbsp. olive oil
Salt and pepper
1 to 2 cloves garlic crushed
1/2 c. white wine
1/2 tbsp. chopped rosemary or 1 tbsp. fresh
1/2 c. chicken broth

Fry bacon until barely crisp, pour off fat remove bacon, add butter and olive oil to pan. Brown chicken and add salt, pepper and garlic to pan when chicken is almost brown. When browned add white wine and rosemary to pan. Add bacon, cover and cook 10 minutes. Mix tomato paste with chicken broth and add to pan. Cover and cook 20 minutes or until chicken is tender.