Low-Fat Coq au Vin

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

Spray a large non-stick skillet with cooking spray. Saute' chicken over medium heat for about 15 minututes, or until lightly browned on both sides. Add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic, majoram, thyme, bouillon, pepper and bay leaf.

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

4 Servings

*Note: Goes great with noodles or with crusty french bread.

Number of Servings: 4

Recipe submitted by SparkPeople user PUSHWAIT.