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Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 428g | |
| Recipe makes 2 servings | |
| Calories 292 | |
| Calories from Fat 135 | 46% |
| Total Fat 15.36g | 19% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.36g | |
| Cholesterol 13mg | 4% |
| Sodium 472mg | 20% |
| Potassium 834mg | 24% |
| Total Carbs 18.87g | 5% |
| Dietary Fiber 5.0g | 17% |
| Sugars 5.63g | 4% |
| Protein 12.15g | 19% |
