| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 30-minute, Poultry, Quick/easy, Sauces | 2 | Servings | |
INGREDIENTS
| 2 | Bacon | |
| 2 | Skinless boneless chicken | |
| Breast halves | ||
| All-purpose flour | ||
| 3/4 | c | Frozen petite or pearl |
| Pearl onions | ||
| 2/3 | c | Dry red wine |
| 1/3 | c | Canned low-salt chicken |
| Broth | ||
| 3/4 | t | Dried thyme |
INSTRUCTIONS
Serve buttered egg noodles and broccoli spears with this streamlined classic, and a purchased apple tart afterward. Cook bacon in heavy medium skillet over medium heat until crisp and brown. Transfer bacon to paper towel and drain. Crumble bacon. Season chicken with salt and pepper. Coat with flour; shake off excess. Add chicken to same skillet and saute over medium heat until chicken is brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Pour off all but 1 tablespoon fat from skillet. Add onions, wine, broth and thyme to skillet. Bring to boil, scraping up browned bits. Reduce heat to medium-low and simmer until onions are tender and sauce thickens slightly, about 12 minutes; season with salt and pepper. Return chicken and any accumulated juices to skillet. Simmer chicken until just heated through, about 2 minutes. Transfer chicken to plates. Spoon sauce over. Garnish with bacon. Source: Bon Appetit 9/93 Posted to MM-Recipes Digest V4 #300 by "Deborah Kühnen" <[email protected]> on Nov 19, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 1028
Calories From Fat: 115
Total Fat: 12.6g
Cholesterol: 146.2mg
Sodium: 2918.9mg
Potassium: 1500.2mg
Carbohydrates: 128.6g
Fiber: 5.8g
Sugar: 2.9g
Protein: 87.3g