Quick Coq au Vin MrldCtyGrl
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Quick Coq au Vin MrldCtyGrl calories by ingredient
Introduction
Stovetop Coq au Vin, low sodium, low cholesterol, low fat, full flavor! Pairs beautifully with oven-roasted potatoes and carrots. 4 6oz portions (1 chicken breast each). Stovetop Coq au Vin, low sodium, low cholesterol, low fat, full flavor! Pairs beautifully with oven-roasted potatoes and carrots. 4 6oz portions (1 chicken breast each).Number of Servings: 4
Ingredients
-
4 Bacon slices, chopped
4 boneless skinless chicken breasts (6 oz)
3 Tbsp fresh parsley, chopped and divided
8 oz crimini mushrooms, halved
8 lg shallots, halved through intact root end
2 cloves pressed garlic
1 1/2 cup burgundy wine
1 1/2 cup low sodium chicken broth
2 Tbsp cornstarch
Directions
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.