Chicken Cacciatore

1 tbsp. olive oil
4 slices turkey bacon, chopped
2 chicken breasts, butterflied in half (4 pc. total)
Salt and freshly ground pepper, to taste
1 onion, cut into 1/2-inch pieces
12 oz. white button mushrooms, cleaned and halved
3 garlic cloves, crushed
3 sprigs fresh oregano
3 sprigs fresh thyme
1/2 c. red wine
1 c. reduced-sodium chicken broth
1 can diced tomatoes with garlic and herbs

In a deep saute pan over medium heat, heat olive oil. Add bacon and cook, stirring occasionally, until brown and crisp, about 5 minutes total. Transfer to a paper towel-lined plate with a slotted spoon; set aside.

Season chicken pieces with salt and pepper. Add chicken to pan and brown on both sides, about 7 minutes. Transfer to a platter. Add onion to pan and cook until tender and translucent, about 3 minutes. Add bacon, chicken, mushrooms, garlic, oregano, thyme, red wine, chicken broth, and tomatoes (including juices) to pan. Bring to a boil. Reduce heat to low, cover and simmer until chicken is cooked through, about 30 minutes. Serve immediately.