Step 1

Wash the mushrooms under warm running water, rubbing all sides to remove the dirt. Lay the mushrooms on a clean kitchen towel after washing then cut into ¼-inch slices. Set aside.

Step 2

Peel the carrots if using whole carrots. Slice them into ½-inch slices on a slight diagonal. Set aside.

Step 3

Finely chop the shallot and mince the garlic cloves with a garlic press or a sharp knife. Set aside separately.

Step 4

Stack the bacon strips on top of each other and cut the stack in half width-wise. Cut each stack in half length-wise then cut into ¼-inch slices.

Step 5

Trim any excess fat from the chicken breasts then cut, width-wise on a slight diagonal into ¼ inch slices. Refrigerate sliced chicken for now.

Step 6

Combine the mushrooms, ½ cup of chicken broth, ½ teaspoon kosher salt and ¼ teaspoon black pepper in a large lidded cast iron or sauté pan or heavy-duty braiser or skillet (not a non-stick pan).

Step 7

Cook over medium-high heat for about 6-8 minutes or until most of the liquid has evaporated, stirring occasionally.

Step 8

Push the mushrooms to the side of the pan and add the butter in the center. When the butter is melted, stir to coat the mushrooms then spread to a single layer.

Step 9

Reduce the heat to medium and allow the mushrooms to cook undisturbed for 1-2 minutes, until turning golden on the underside. Stir well then spread to a single layer again and cook another 1-2 minutes. Repeat if needed until the mushrooms are nicely browned. Remove them from the pan to a clean plate or bowl. Do not wash the pan.

Step 10

Keeping the heat on medium, add the diced bacon to the pan and cook for 5-7 minutes until crisp and golden brown, stirring frequently. Remove the bacon with a slotted spoon to a clean plate or bowl. Set aside.

Step 11

Reduce the heat to low and add the chopped shallots. Stir and cook for 2 minutes until softened. Add the garlic and tomato paste and stir again. Cook for 1-2 more minutes, stirring continuously, until the tomato paste darkens a bit and the mixture is fragrant.

Step 12

Add the red wine, increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Reduce to a syrupy, thick glaze. Watch it carefully near the end so it doesn’t burn.

Step 13

Add the chicken broth, brown sugar, bay leaves, Herbes de Provence, thyme sprigs, half of the chopped rosemary, the carrots, pearl onions, reserved bacon and the mushrooms (reserve a few for garnish, if desired).

Step 14

Bring to a boil then reduce to a steady simmer and cover. Cover and cook for 20 minutes, until the carrots are nice and tender.

Step 15

Combine the soft butter and the flour and stir until lump-free.

Step 16

Add the butter mixture (beurre manié) to the simmering sauce, one tablespoon at a time, stirring well after each addition, until desired thickness is achieved. (You may have a bit of beurre manié left over.) (At this point, you could cool and refrigerate the sauce until ready to finish or finish now and serve.)

Step 17

Prepare the chicken marinade while the sauce is simmering by combining the egg white, cornstarch, vinegar and oil in a medium-size bowl. Add the sliced chicken and massage for 20-30 seconds with your hand. Set aside to marinate for 20 minutes.

Step 18

After the chicken has marinated in the egg white mixture for 20 minutes, add it to the simmering sauce and stir to separate the pieces.

Step 19

Return to a nice steady simmer, add the remaining rosemary, then stir once more. Cover the pan tightly and turn off the heat. Allow the pan to sit undisturbed for 10 minutes.

Step 20

Uncover and, if you prefer a thinner sauce, add a bit more broth. Stir well then taste. Add more salt, if needed. Garnish with fresh thyme, and the reserved mushrooms, if desired.

Step 21

Serve and ENJOY!