1/4 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon salt, divided
6 boneless skinless chicken thighs (4 ounces each)
1 tablespoon olive oil
6 cups quartered baby portobello mushrooms
2 cups sliced fresh carrots
3 pieces Canadian bacon, chopped
1 tablespoon tomato paste
1 cup chicken broth
1 cup dry red wine
Chopped fresh thyme, optional
1. In a shallow dish, combine flour, thyme and 1/2 teaspoon salt. Dip chicken in flour mixture to coat both sides; shake off excess.
2. In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Cook chicken until golden brown, 3 to 4 minutes per side. Remove from pan; keep warm.
3. In same pan, cook mushrooms, carrots, bacon, tomato paste and remaining 1/2 teaspoon salt for 2 minutes. Add broth and wine; bring to a boil. Return chicken to pan; reduce heat. Cook until chicken reaches 170° and carrots are just tender, 8 to 10 minutes. If desired, top with chopped fresh thyme.
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Nutrition Facts
1 serving: 255 calories, 11g fat (3g saturated fat), 80mg cholesterol, 648mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.