Chicken Merlot

Makes 4 servings

Ingredients:

  • 4 skinless boneless chicken breast, about 4 ounces each
  • ¼ cup all purpose flour
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • 2 teaspoons extra virgin olive oil
  • 3 cups sliced mushrooms (any kind you like)
  • 2 cups peeled sliced carrots
  • 4 pieces Canadian bacon cut into thin strips
  • 2/3 cup merlot
  • 2/3 cup reduced sodium chicken broth
  • 2 teaspoons tomato paste
  • ¼ cup chopped fresh parsley

Directions:

Cut each chicken breast into 3 pieces.

Combine the flour, thyme and alt in a zip lock plastic bag and add the chicken pieces. Seal the bag and shake to coat. Remove the chicken and shake off the excess flour mixture.

Lightly coat a large non stick skillet with cooking spray. Add 1 teaspoon olive oil and heat over medium high heat. Add the chicken and cook for about 5 minutes or until chicken is lightly browned on both sides. Remove chicken from the pan and set aside.

Add 1 teaspoon oil to the skillet and sauté mushrooms, carrots, bacon for about 2 minutes. Add the wine, broth and tomato paste, stir together and simmer for about 10 minutes.

Return the chicken to the skillet and continue cooking for another 5 minutes. Divide the chicken into 4 portions and pour sauce and vegetables over the top.