Quick Cog Au Vin

Makes 6 servings (serving size: 1 1/4 cups)

Mary Scanlon

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.

notes

Nutritional Information Calories: 230 (30% from fat) Fat: 7.8g (sat 1.7g,mono 3.4g,poly 1.5g) Protein: 27.3g Carbohydrate: 12.5g Fiber: 2.4g Cholesterol: 99mg Iron: 3.1mg Sodium: 527mg Calcium: 35mg

Source: Self