Recipe number two!

Chicken breast with bacon and sherry vinegar

5 slices bacon chopped

1/2 cup all-purpose flour

4 boneless, skinless chicken breast

salt and pepper

2 shallots, minced

1/2 cup plus 2 teaspoons sherry vinegar, ( ok this was weird because i could not find this in any stores so i called Erin. i think i used a little bit more on the sherry side.)

1/2 cup low sodium chicken broth

2 teaspoons honey

2 tablespoons unsalted butter

1. cook bacon in large nonstick skillet over medium-high heat until crisp, about 5 minutes, Transfer to paper towel-lined plate and pour of all but tablespoons fat from skillet.

2. Spread flour in shallow dish. pat chicken dry with paper towel and season with salt and pepper. Dredge chicken in flour, shaking off excess. cook chicken in fat in skillet until golden brown about 4 minutes per side transfer to plate.

3. add shallots to empty skillet and cook over medium heat until softened, about 1 minute. stir in 1/3 cup vinegar and simmer until syrupy, about 1 minute. add broth, honey and chicken and simmer, covered, until chicken is cooked through, about 5 minutes. transfer chicken to platter and tent with foil.

4. Continue to simmer sauce until slightly thickened, about 5 minutes. off heat, whisk in butter and remaining vinegar. pour sauce over chicken and sprinkle with bacon. Serve