Quick Coq au Vin MrldCtyGrl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Bacon slices, chopped4 boneless skinless chicken breasts (6 oz)3 Tbsp fresh parsley, chopped and divided8 oz crimini mushrooms, halved8 lg shallots, halved through intact root end2 cloves pressed garlic1 1/2 cup burgundy wine1 1/2 cup low sodium chicken broth2 Tbsp cornstarch
Makes 4 6 oz servings plus shallots, bacon, mushrooms and sauce.
Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to bowl. Sprinkle chicken with salt, pepper, and 1 tablespoon parsley. Add to drippings in skillet. Sauté until surfaces are seared, about 3 minutes per side; transfer to bacon dish (reserve skillet and drippings).
Add mushrooms and shallots to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic; toss 10 seconds. Add wine, 1 1/4 cups broth, bacon, and 1 tablespoon parsley. Add chicken back to skillet, cover. Bring to boil, stirring occasionally. Boil 10 minutes. Check chicken for doneness, 170 degrees. Using a slotted spoon, remove chicken, mushrooms and shallots from skillet, set in serving platter.
Meanwhile, place cornstarch in small cup. Add 1/4 cup broth. Stir until smooth. Add cornstarch mixture to skillet. Cook until sauce thickens, 3 to 4 minutes. Season sauce to taste with salt and pepper.
Cover chicken mixture with sauce on serving platter. Sprinkle with 1 tablespoon parsley.
Adapted from epicurious.com
Number of Servings: 4
Recipe submitted by SparkPeople user MRLDCTYGRL.
Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to bowl. Sprinkle chicken with salt, pepper, and 1 tablespoon parsley. Add to drippings in skillet. Sauté until surfaces are seared, about 3 minutes per side; transfer to bacon dish (reserve skillet and drippings).
Add mushrooms and shallots to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic; toss 10 seconds. Add wine, 1 1/4 cups broth, bacon, and 1 tablespoon parsley. Add chicken back to skillet, cover. Bring to boil, stirring occasionally. Boil 10 minutes. Check chicken for doneness, 170 degrees. Using a slotted spoon, remove chicken, mushrooms and shallots from skillet, set in serving platter.
Meanwhile, place cornstarch in small cup. Add 1/4 cup broth. Stir until smooth. Add cornstarch mixture to skillet. Cook until sauce thickens, 3 to 4 minutes. Season sauce to taste with salt and pepper.
Cover chicken mixture with sauce on serving platter. Sprinkle with 1 tablespoon parsley.
Adapted from epicurious.com
Number of Servings: 4
Recipe submitted by SparkPeople user MRLDCTYGRL.
Nutritional Info Amount Per Serving
- Calories: 356.5
- Total Fat: 5.7 g
- Cholesterol: 106.1 mg
- Sodium: 407.0 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 0.1 g
- Protein: 44.2 g
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