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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
1/4 cup all-purpose flour |
1 teaspoon dried thyme |
1/2 teaspoon salt |
6 (4-ounce) skinless, boneless chicken thighs |
1 tablespoon olive oil |
6 cups quartered cremini mushrooms |
2 cups (1/4-inch-thick) slices carrot |
1/3 cup (1/4-inch-thick) slices canadian bacon |
1 cup dry red wine |
1 cup fat-free, less-sodium chicken broth |
1 tablespoon tomato paste |
Directions:
1. 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.
2. 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.
3. 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.
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