This updated version of “hunter’s chicken” is made with a lighter hand and bolder flavors. Serve over hot cooked farro or Israeli couscous.
Mix flour, Italian seasoning, salt and pepper in a shallow dish. Flatten chicken pieces; dredge in seasoned flour.
Cook bacon in a large deep skillet until crisp; remove bacon, reserving fat in pan. Set bacon pieces aside.
Add 1 tablespoon oil to bacon fat in pan. Sauté chicken until well browned; remove to a plate.
Add remaining 1 tablespoon oil to pan. Sauté onion, bell pepper, mushrooms, and garlic about 5 minutes or until softened. Add tomatoes, broth, and wine. Return chicken to pan; simmer 15 minutes longer of until no longer pink in center. Cook to internal temp of 165°F. Stir in sun-dried tomatoes and olives.
Serve chicken and sauce sprinkled with reserved bacon, cheese, and a squeeze of lemon.