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1
In a small non-stick skillet over low-medium heat, add 2 tablespoons olive oil and bring to a shimmer. Add the chopped onions and bacon. Season with salt and pepper to taste.
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2
Saute, stirring often until the onions are caramelized, about 15 minutes.
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3
Drizzle vino cotto over the onion mixture. Reduce heat to low, and simmer until the vino cotto begins to bubble, about 1 minute. Remove from heat and set aside.
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4
If using chicken tenderloins, to remove the outer silver membrane, lift the membrane with one hand. With your other hand, glide a sharp knife under it, gently pressing the knife downward against the chicken, while pulling the membrane upward, until it is completely removed. Do this for each tenderloin. Rinse and drain.
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5
In a 12-inch nonstick skillet over medium-high heat, add 2 tablespoons of olive oil and bring to a shimmer, then add the chicken. Raise the heat to medium-high. Season with salt and pepper to taste. Cover pan with a splatter screen.
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6
Cook the chicken until the bottom surface is golden brown, about 10 minutes. Flip the chicken and continue to cook until the other side is also golden brown.
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7
In the meantime just before the chicken is done, reheat the onion and bacon mixture.
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8
To serve, evenly distribute the chicken onto individual serving plates. Garnish with the onion and bacon mixture. Serve hot.
