- 2 skinless, boneless chicken breast halves
- sea salt and cracked pepper
- dry thyme
- 4 to 6 slices bacon
- butter
- olive oil
- 1 shallot, minced
- 1 garlic clove, minced
- 2 tbsp sherry vinegar
- 1/2 cup chicken stock
- Preheat the oven to 400 F.
- Season the chicken with salt, pepper, and thyme. Wrap the chicken completely in bacon, securing the ends with toothpicks.
- Heat a large ovenproof skillet. Add the chicken and cook on moderately high heat until the bacon is browned on all sides, for about 5 minutes.
- Place the chicken in the oven and roast for 10 minutes. Let rest 5 minutes.
- Meanwhile, heat 1 tbsp of olive oil in a small skillet. Add the shallot and the garlic and cook until softened.
- Add the vinegar and boil until it is evaporated. Stir in the stock. Season with salt and pepper. Simmer until it is reduced.
- Serve the chicken with the sauce.