Chicken Merlot

4 skinless, boneless chicken breast halves,
4 ounces each
1⁄4 cup all-purpose flour
1 teaspoon dried thyme
1⁄2 teaspoon salt
2 teaspoons extra-virgin olive oil
3 cups quartered mushrooms, about 1⁄2
pound
2 cups peeled, sliced carrots
4 pieces Canadian bacon, cut into 1⁄4-inch
wide slices
2⁄3 cup Merlot or other dry red wine
2⁄3 cup nonfat, reduced-sodium chicken
broth
2 teaspoons tomato paste
1⁄4 cup chopped, fresh, flat-leaf parsley

1. Cut each chicken breast crosswise into 3 pieces.
2. Combine the flour, thyme, and salt in a resealable plastic bag and add the chicken
pieces. Seal the bag and shake to coat chicken. Remove the chicken and shake off excess
flour.
3. Lightly coat a large nonstick skillet with cooking spray. Add 1 teaspoon oil and
heat over medium-high heat. Add the chicken and cook, stirring, about 5 minutes,
or until the chicken is lightly browned on both sides. Remove the chicken and set it
aside.
4. Add 1 teaspoon oil to the skillet and sauté the mushrooms, carrots, and bacon
2 minutes. Stir in the wine, broth, and tomato paste, and cook, stirring occasionally,
10 minutes.
5. Return the chicken to the skillet and cook 4 to 5 minutes, or until it is no longer
pink in the center.
6. Divide the chicken mixture among 4 plates, sprinkle with the parsley, and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user MEPHERA.