Ingredients Jump to Instructions ↓

  1. 1/4 cup all purpose flour

  2. 1 tsp dried thyme

  3. 1/2 tsp salt

  4. 6 (4 oz) boneless, skinless chicken thighs

  5. 1 tb olive oil

  6. 6 cups quartered crimini mushroom s

  7. 2 cups sliced carrot s or baby carrots

  8. 1/3 cup diced Canadian bacon

  9. 1 cup dry red wine

  10. 1 cup fat-free, less-sodium chicken broth

  11. 1 tbs tomato paste

Instructions Jump to Ingredients ↑

  1. Combine flour, thyme and salt in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.

  2. Heat oil in a large skillet over medium high heat. Add chicken; cook 8 minutes or until browned, urning frequently. Remove chicken from pan.

  3. Add mushrooms, carrot and bacon to pan, saute 2 minutes. Return chicken to pan, cook 8 minutes or until chicken is done. Serve with green salad and crusty French bread. May also be served over rice.


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