Chicken Breasts in Creamy Feta, Tomato, and Bacon Sauce

This is AWESOME! Another 'wish I had more room so I can eat the whole thing and then some' recipe. Made it with mom, used the large cherry tomatoes from my garden :D Super happy!

Original recipe credit: https://www.delish.com/cooking/recipe-ideas/a45014289/creamy-feta-tomato-chicken-recipe/

Recipe below contains my modifications.

Ingredients:

6 slices bacon

1 1/2 to 2 lbs. boneless chicken breasts, cut in small portions

kosher salt

freshly ground pepper

2 T. unsalted butter

4 cloves garlic, finely chopped

2 T. tomato paste

1 tsp. Italian seasoning

10 oz. cherry (or grape) tomatoes, halved (or quartered, if large)

1/3 c. dry white wine (we used Château Ste. Michelle Chardonnay)

1/2 c. drained oil-packed sun-dried tomatoes

1/2 c. heavy cream

1/2 c. low-sodium chicken broth

4 oz. feta, crumbled

chopped fresh curly parsley

Directions:

1. In a cold, large, high-sided skillet, arrange bacon in a single layer. Heat skillet to medium heat. Cook bacon, turning halfway through, until just crisped and brown. Transfer cooked bacon to a paper towel lined plate.

2. Drain off all but 2 T. of bacon fat from skillet. Season chicken with the kosher salt and pepper. Return skillet to medium heat and add the seasoned chicken to the skillet. Cook until just browned/no longer pink, turning occasionally. Transfer to a separate plate.

3. In same skillet (do not drain), add the butter, then the garlic. Cook for 1 minute, stirring constantly.

4. Stir in the tomato paste and Italian seasoning until combined with garlic.

5. Add the cherry tomatoes and cook, stirring occasionally, for 2-3 minutes.

6. Increase heat to medium-high and add the wine. Cook, stirring, occasionally, until reduced by around half (~3 min.)

7. Stir in the sun-dried tomatoes, cream, and broth. Bring to a simmer, then reduce heat to medium-low. Return chicken to skillet along with any accumulated juices and stir to coat.

8. Stir in feta. Crumble the bacon and stir in as well. Season lightly with kosher salt and pepper. Cook, stirring occasionally, for 5 minutes.

9. Serve chicken topped with chopped parsley and enjoy!