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Coq Au Vin

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.