Pan-Roasted Chicken On Bacon Mushroom Ragout

By Sunset
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1 cup reduced-sodium chicken broth

1/2 ounce dried porcini mushrooms

3 ounces thinly sliced bacon or pancetta, cut into thin strips

8 ounces shallots, thinly sliced crosswise

About 1 1/2 tbsp. olive oil, divided

1 1/2 pounds fresh mushrooms (wild, common, or a combination), rinsed and thickly sliced

6 boned chicken breast halves (skin on; about 8 oz. each), rinsed and dried

Salt and freshly cracked black pepper

1 tablespoon butter

3/4 cup Grenache or other dry red wine

1 tablespoon chopped fresh lemon thyme or regular thyme leaves, plus sprigs for garnish

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