Coq Au Vin

Cooking Light
2 servings (serving size: 2 cups chicken mixture and 1/2 cup noodles)


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2 tablespoons plus 1 teaspoon all-purpose flour
1/2 teaspoon minced fresh or 1/4 teaspoon dried thyme
1/2 pound skinned, boned chicken breast, cut diagonally into 1-inch-wide strips
2 bacon slices
1 1/4 cups thinly sliced carrot
1 cup frozen pearl onions, thawed
1 cup sliced mushrooms
3/4 cup dry red wine
1/2 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons tomato paste
1/4 teaspoon salt
1 cup hot cooked wide egg noodles


Combine flour and thyme in a shallow bowl. Dredge chicken in flour mixture; reserve remaining flour mixture.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; chop. Add chicken to bacon drippings in pan; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; keep warm. Add reserved flour mixture, chopped bacon, carrot, onions, and mushrooms to pan; sauté 2 minutes. Add wine, broth, tomato paste, and salt; cook 5 minutes or until vegetables are tender. Return chicken to pan; cook 5 minutes or until chicken is done. Serve over noodles.

Created date

October 2003

Nutritional Information

Calories 395
Caloriesfromfat 17 %
Fat 7.3 g
Satfat 2.3 g
Monofat 2.7 g
Polyfat 1.3 g
Protein 35 g
Carbohydrate 47 g
Fiber 5.5 g
Cholesterol 97 mg
Iron 4.2 mg
Sodium 588 mg
Calcium 90 mg