Recipes - add a little spice to your life!

Recipes add a little spice to your life!

Chicken Merlot_small

Chicken Merlot

Prep time:
15 minutes 
Cooking time:
25 minutes 
Total time:
40 minutes 
Ease of prep:
Medium 
Makes 4 Servings
 
Portion size:
1/4 of recipe 

x 4 servings

Nutrition Per Serving

Calories:
240.0 
Carbohydrates:
15.0g
Protein:
26.0g
Fat:
6.0g
Cholesterol:
40.0mg
Sodium:
470.0mg

Exchanges

Starch:
0.0 
Vegetable:
2.0 
Fruit:
0.0 
Meat:
3.0 
Fat:
0.0 
Milk:
0.0 
Print

For a taste of French countryside, try this Chicken Merlot recipe. Only 240 calories per serving, this dish uses chicken breast, flour, thyme, olive oil, mushrooms, carrots, bacon, Merlot, tomato paste and parsley leaf.

Ingredients

  • 4  skinless, boneless chicken breast halves, 4 to 6 ounces each
  • 1/4  cup(s)  all-purpose flour
  • 1  tsp  dried thyme
  • 1/2  tsp  salt
  • 2  tsp  extra-virgin olive oil
  • 3  cup(s)  mushrooms, about 1/2 pound - quartered
  • 2  cup(s)  carrots - peeled and sliced
  • 4  piece(s)  Canadian bacon, cut into 1/4-inch wide slices
  • 2/3  cup(s)  Merlot or other dry red wine
  • 2/3  cup(s)  nonfat, reduced-sodium chicken broth
  • 2  tsp  tomato paste
  • 1/4  cup(s)  fresh flat-leaf parsley, chopped

Directions

  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.
  3. Seal the bag and shake to coat chicken.
  4. Remove the chicken and shake off excess flour.
  5. Lightly coat a large nonstick skillet with cooking spray.
  6. Add 1 teaspoon oil and heat over medium-high heat.
  7. Add the chicken and cook, stirring, about 5 minutes or until the chicken is lightly browned on both sides.
  8. Remove the chicken and set it aside.
  9. Add 1 teaspoon oil to the skillet and saute the mushrooms, carrots, and bacon 2 minutes.
  10. Stir in the wine, broth, and tomato paste, and cook, stirring occasionally, 10 minutes.
  11. Return the chicken to the skillet and cook 4 to 5 minutes, or until it is no longer pink in the center.
  12. Divide the chicken mixture among 4 plates, sprinkle with the parsley, and serve.

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