Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 2 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Combine flour and thyme in a shallow bowl. Dredge chicken in flour mixture; reserve remaining flour mixture. 2. 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; saute 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. Yield: 2 servings (serving size: 2 cups chicken mixture and 1/2 cup noodles). CALORIES 395 (17% from fat); FAT 7.3g; PROTEIN 35g; CARB 47g; FIBER 5.5g; CHOL 97mg; IRON 4.2mg; SODIUM 588mg; CALC 90mg Recipe by: Cooking Light Magazine, October 1999, page 195 Posted to EAT-LF Digest by aml@skypoint.com on Oct 17, 1999, converted by MM_Buster v2.0l.
