Yield: 4 servings

4 Chicken Breast
1/2 c Dry White Wine
1 Salt
1 c Chicken Broth
1 Pepper, freshly ground
1 tb Tomato Paste
2 tb Canola or Vegetable Oil
1 Bay Leaf
12 Baby Carrots
3 Fresh Thyme Sprigs
1/2 lb Small Mushrooms *OR* 2 tb Chopped Shallots
1 ts Dried Thyme
1 ts Garlic, finely chopped
2 tb Dijon Mustard
1 tb Flour
2 tb Parsley, finely chopped

Servings: 4

The skinless boneless chicken breast halves should be about 1 1/4 lbs.

Sprinkle the chicken breasts on all sides with salt and pepper. Heat the oil in a skillet over medium-high heat and add the chicken. Cook until golden brown, about 4 minutes, and turn. Cook and brown for 4 minutes more.

Pour off the fat from the skillet and scatter the carrots, mushrooms, shallots and garlic over the chicken. Continue cooking and stirring for about 3 minutes.

Sprinkle the flour over the chicken and vegetables, stirring to distribute the flour evenly. Add the wine and stir. Add the broth, tomato paste, bay leaf, thyme and mustard. Blend well. Cover and simmer for 10 minutes. Uncover and cook 5 minutes more to reduce the sauce. Remove the bay leaf. Sprinkle with parsley and serve with Rice with Sweet Peppers and Ham and Broccoli Puree. Serves 4.

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