• 4servings
  • 242calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 skinless, boneless chicken breast halves

  2. 2 cups small whole fresh mushrooms

  3. 1 cup thinly sliced carrots

  4. 1 cup Burgundy wine

  5. 16 pearl onions, peeled

  6. 1 tablespoon bacon bits

  7. 1 tablespoon chopped fresh parsley

  8. 2 cloves garlic, minced

  9. 3/4 teaspoon dried marjoram, crushed

  10. 3/4 teaspoon dried thyme, crushed

  11. 1/2 teaspoon chicken bouillon granules

  12. 1/8 teaspoon ground black pepper

  13. 1 bay leaf

  14. 1 1/2 cups cold water

  15. 1/8 cup all-purpose flour

Instructions Jump to Ingredients ↑

  1. Spray a large non-stick skillet with cooking spray. Saute chicken over medium heat for about 15 minutes, or until lightly browned on both sides.

  2. Add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf. Bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.

  3. Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside.

  4. In a small bowl combine flour and water and whisk together. Stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes. Cook and stir 1 minute more and pour mixture over chicken and veggies. Serve warm.


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