Chicken in a Velvety Mushroom Sauce

• In a second small microwave-safe bowl, combine sliced shallot, 1 TBSP vinegar, 1 tsp water, ¼ tsp sugar, and a pinch of salt (use 2 TBSP vinegar, 2 tsp water, and ½ tsp sugar for 4 servings). Microwave for 30 seconds. Set aside to pickle, tossing occasionally.

• Slice bacon* crosswise into ½-inch pieces. • Heat a large dry pan over medium-high heat. Add bacon in an even layer. Cook, stirring occasionally, until fat is rendered and bacon is crispy, 5-8 minutes. TIP: Lower heat if bacon begins to brown too quickly. • Transfer bacon to a paper-towel-lined plate. Discard all but a thin layer of bacon fat (you’ll use it to cook the chicken).

• While bacon cooks, pat chicken* dry with paper towels; season all over with salt and pepper. • Return pan with bacon fat to medium-high heat (add a drizzle of oil if needed). Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken is on the thicker side, reduce heat to medium after flipping and cover with a lid until cooked through, 5-7 minutes. • Turn off heat; transfer chicken to a cutting board and tent with foil to keep warm. Wipe out any burned bits from pan.

• Toast ciabatta. • Add half the garlic powder to bowl with softened butter; stir to combine. Season with salt and pepper. • Spread cut sides of bread with garlic butter and halve on a diagonal.

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms, diced shallot, half the thyme (all for 4 servings), a small pinch of salt, and pepper. Cook, stirring, until golden and softened, 2-4 minutes. • Stir in half the flour (all for 4) and remaining garlic powder; cook until fragrant, 1 minute. Add remaining vinegar and cook until liquid is absorbed, 1 minute more. • Reduce heat to medium; add demi-glace, half the bacon, and ½ cup water (2⁄3 cup for 4). Cook, stirring, until thickened, 1-2 minutes. Reduce heat to low; stir in 1 TBSP butter (2 TBSP for 4) until melted. TIP: Add a splash of water if sauce is too thick.