Low-Fat Coq au VinSubmitted by: PUSHWAIT
IntroductionLow fat version of a decadant favorite. Low fat version of a decadant favorite.
4 skinless, boneless chicken breast halves
2 Cup small whole fresh mushrooms
1 Cup thinly sliced carrots
1 Cup Burgandy wine
1 Cup onion, sliced into wedges
1 Tbs bacon bits
1 Tbs chopped fresh parsley
3 cloves garlic, minced
3/4 tsp. dried majoram, crushed
3/4 tsp. dried thyme, crushed
1/2 tsp. chicken bouillon granules
1/8 tsp ground black pepper
1 bay leaf
1 1/2 Cup sold water
2 Tbs cornstarch
Bring to a boil, then reduce heat to low; cover and simmer for 25 mintutes, or until chicken is cooked through and no longer pink inside.
Using a slotted spoon, trasfer chicken, and vegetables to a platter, discarding the bay leaf; cover to keep warm and set aside. In a small bowl combinecornstarch and water and whisk together. Stir mixture into skillet and cook until bubbly, 5 - 10 mintutes. Cook and stir 1 minute more and pour mixture over chicken and veggies. Serve warm
*Note: Goes great with noodles or with crusty french bread.
Number of Servings: 4
Recipe submitted by SparkPeople user PUSHWAIT.