Coq au Vin

By molpel

Ingredients

• 2 tablespoons plus 1 teaspoon all-purpose flour
• 1/2 teaspoon minced fresh or 1/4 teaspoon dried thyme
• 1/2 pound skinned, boned chicken breast, cut diagonally into 1-inch-wide strips
• 2 bacon slices
• 1 1/4 cups thinly sliced carrot
• 1 cup frozen pearl onions, thawed
• 1 cup sliced mushrooms
• 3/4 cup dry red wine
• 1/2 cup fat-free, less-sodium chicken broth
• 1 1/2 teaspoons tomato paste
• 1/4 teaspoon salt
• 1 cup hot cooked wide egg noodles

Details

Servings 2

Preparation

Step 1

Combine flour and thyme in a shallow bowl. Dredge chicken in flour mixture; reserve remaining flour mixture.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; chop. Add chicken to bacon drippings in pan; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; keep warm. Add reserved flour mixture, chopped bacon, carrot, onions, and mushrooms to pan; sauté 2 minutes. Add wine, broth, tomato paste, and salt; cook 5 minutes or until vegetables are tender. Return chicken to pan; cook 5 minutes or until chicken is done. Serve over noodles.