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Categories:
skinless salt vegetable oil baby carrots mushrooms shallots shallots flour white wine chicken broth tomato sauce bay leaf thyme mustard parsley
Viewed: 35 - Published at: 9 years agoIngredients
- 4 skinless, boneless chicken breast halves, 1 1/4 lbs.
- Salt & freshly grnd pepper to taste
- 2 tbsp. cornola or possibly vegetable oil
- 12 baby carrots, trim & scrape
- 1/2 pound sm. mushrooms
- 2 tbsp. minced shallots
- 1 teaspoon finely minced shallots
- 1 tbsp. flour
- 1/2 c. dry white wine
- 1 c. fresh or possibly canned chicken broth
- 1 tbsp. tomato sauce
- 1 bay leaf
- 3 sprigs fresh thyme or possibly 1 tbsp. dry
- 2 tbsp. Dijon mustard
- 2 tbsp. fine minced parsley
Method
- Sprinkle the chicken breast on all sides with salt and pepper.
- Heat oil in skillet over medium heat, add in chicken.
- Cook till brown, about 4 min on both sides.
- Pour off fat from the skillet and scatter the carrots, mushrooms, shallots and garlic over the chicken.
- Continue cooking and stirring for about 3 min.
- Sprinkle the flour over the chicken and vegetables, stirring to distribute the flour proportionately.
- Add in the wine and stir.
- Add in the broth, tomato paste, bay leaf, thyme and mustard.
- Blend well.
- Cover and simmer for 10 min.
- Uncover and cook 5 min more to reduce the sauce.
- Remove the bay leaf.
- Sprinkle with parsley and serve.
