8-10 strips bacon
4 boned & split chicken breasts
3/4 c. chicken broth
1/4 c. cooking sherry
1 med. onion, diced
1 clove garlic, minced
Seasoned flour

Fry bacon until crisp. Remove from skillet and set aside. Saute onion and garlic in bacon fat until tender. Dredge chicken in seasoned flour and brown on both sides in bacon fat. Place chicken in baking dish. Pour off any excess fat in skillet. Add the chicken broth and wine to skillet and simmer 5 minutes. Pour over chicken in baking dish. Bake at 350 degrees for 3/4 to 1 hour. Cover with foil until the last 10 minutes. Crumble bacon over chicken and serve with rice or noodles.

May be made up ahead of time and baked just before dinner. 8 servings.