Preparation / Directions:
Place 1/4 cup butter and lemon juice in small saucepan and heat until butter melts. Add mushrooms and cook covered over medium heat, stirring occasionally until tender (about 5 minutes). Using slotted spoon, remove mushrooms to a cup and set aside.
Transfer liquid to another cup and set aside.
In large skillet, place shallots and wine.
Cook over high heat until wine evaporates and shallots are still moist (about 10 minutes). Add beef broth, 1 cup water and reserved mushroom liquid; reduce over high heat until 1 1/3 cups sauce remains, about 15 minutes.
In same saucepan used to cook mushrooms, melt 2 tablespoons butter. Add onions, sugar and 1 tablespoon water; cook uncovered over medium-low heat, stirring frequently, until tender and golden, about 10 minutes. Stir onions into reduced wine sauce along with bacon and reserved mushrooms. Swirl remaining 2 tablespoons butter into sauce, heating until butter in incorporated.
Serve over hot chicken.
GRILLED CHICKEN BREASTS:
In a cup, combine the marinade ingredients.
Place 6 boned and skinned breast halves in a glass baking pan; rub with shallot mixture.
Cover and refrigerate at least 2 hours.
Place chicken on a grill pan; grill 4 to 6 inches from heat until no longer pink, turning once, about 10 minutes.