chicken bourgugnonne

By momofsixplus1

Ingredients

• 4 boneless chicken breasts
• flour
• 2 cups low sodium chicken broth
• 2 cups dry white wine
• 1 # whole baby carrots
• 1/4 cup tomato paste
• 4 cloves garlic-minced
• 1/2 tsp thyme leaves
• 2 bay leaves
• 1/4 tsp salt
• 1/4 tsp pepper
• 8 oz thawed frozen pearl onions
• 8 oz whole mushrooms
• 2 cups cooked white rice and wild rice(hot)
• 1/4 cup fresh parsley

Preparation

Step 1

Heat oven to 325-coat chicken with flour. Dutch oven-spray with cooking oil. Cook chicken 10-15 min until browned. drain fat. Add broth, wine, carrots, paste, garlic, thyme,bay leaves, salt & pepper.

heat to boil and transfer to oven.

bake 1 hr-add onions and mushrooms. uncover-bake 35 min until tender and chicken is done. remove bay leaves.

combine 2 rices, sprinkle with parsley