Chicken in Red Wine Sauce

• 4 boneless skinless chicken breasts (or other pieces)
• 1 rib of celery chopped
• 1 carrot chopped
• 1 cup chopped bacon
• 3 cloves garlic minced
• 1/2 tsp onion powder
• 1 tsp garlic powder
• 2 tsp Cooking With Greens Go To seasoning
• 1 tsp Dijon Mustard
• 1/2 onion diced
• 3 tbsp. butter
• 1/4 cup chicken stock
• 1 tomato chopped
• 3/4 cup red wine
• 1 tbsp. olive oil
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped green onion
• OPTIONAL cornstarch

MARINADE

• 1/2 cup brown sugar
• 1 cup red wine
• 1/2 cup Worcestershire sauce
• 1/2 tbsp. paprika
• 1 tsp ground black pepper
• 2 tsp lemon juice

Place chicken in a ziplock bag for at least 3 hours and marinate in refrigerator.

In a hot skillet, cook bacon until crisp. Drain and keep grease. Cook vegetables(excluding parsley and green onion) in bacon grease and set aside. In same skillet, add 1 tbsp. olive oil and cook chicken until browned on each side. set aside. Add vegetables back to pan and add wine. Simmer for 5 minutes. Add stock, Dijon mustard and seasonings. Add Chicken back to skillet and cover, reducing to simmer. Simmer for 10 minutes. Add Butter Parsley, Green onion and bacon back to pan. Add OPTIONAL cornstarch if you wish the sauce to be thicker. Cook 5 more minutes uncovered and serve over rice or pasta.