Cooking uncovered over high heat, the liquid reduces and concentrates its flavors in a fraction of the time required for the traditional long-simmered dish.

Marge Perry
Recipe by Cooking Light March 2002

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Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • Add mushrooms, carrot, and bacon to pan; sauté 2 minutes. Stir in wine, broth, and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.

Nutrition Facts

230 calories; calories from fat 30%; fat 7.8g; saturated fat 1.7g; mono fat 3.4g; poly fat 1.5g; protein 27.3g; carbohydrates 12.5g; fiber 2.4g; cholesterol 99mg; iron 3.1mg; sodium 527mg; calcium 35mg.