- 4 skinless boneless chicken breast halves, about 1 1/4 pounds
- Salt and freshly ground pepper to taste
- 2 tablespoons canola or vegetable oil
- 12 baby carrots, trimmed and scraped
- ½ pound small mushrooms
- 2 tablespoons chopped shallots
- 1 teaspoon finely chopped garlic
- 1 tablespoon flour
- ½ cup dry white wine
- 1 cup fresh or canned chicken broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 3 sprigs fresh thyme or 1 teaspoon dried
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped parsley
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
303 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 37 grams protein; 104 milligrams cholesterol; 581 milligrams sodium
- Sprinkle the chicken breasts on all sides with salt and pepper. Heat the oil in a skillet over medium-high heat and add the chicken. Cook until golden brown, about 4 minutes, and turn. Cook and brown for about 4 minutes more.
- Pour off the fat from the skillet and scatter the carrots, mushrooms, shallots and garlic over the chicken. Continue cooking and stirring for about 3 minutes.
- Sprinkle the flour over the chicken and vegetables, stirring to distribute the flour evenly. Add the wine and stir. Add the broth, tomato paste, bay leaf, thyme and mustard. Blend well. Cover and simmer for 10 minutes. Uncover and cook 5 minutes more to reduce the sauce. Remove the bay leaf. Sprinkle with parsley and serve.