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Chicken with Mushroom Wine Sauce

A visit to Napa Valley wine country inspired me to experiment with one of my mom's scrumptious chicken dishes. This elegant entree is so easy to prepare.—Jill Bonanno, Loma Linda, California

6 ServingsPrep: 30 min. Cook: 20 min.

Ingredients

4 bacon strips, diced
6 boneless skinless chicken breast halves (5 ounces each)
3 tablespoons butter, divided
1/2 pound sliced fresh mushrooms
3/4 cup sliced green onions
1 large carrot, thinly sliced
1 garlic clove, minced
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3/4 cup chicken broth
3/4 cup white wine or additional chicken broth
1 bay leaf
2 tablespoons minced fresh parsley

Directions

In a large skillet, cook bacon over medium heat until crisp. Using a
slotted spoon, remove to paper towels; drain and discard drippings.
In the same skillet, brown chicken on both sides in 2 tablespoons
butter. Remove and keep warm.
Saute the mushrooms, onions, carrot and garlic in remaining butter

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Chicken with Mushroom Wine Sauce (continued)

Directions (continued)

until tender. Stir in the flour, salt, thyme and pepper until
smooth. Gradually add broth, wine and bay leaf.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Return chicken to the pan. Reduce heat; cover and simmer for 10
minutes or until chicken juices run clear. Discard bay leaf. Garnish
with parsley and bacon. Yield: 6 servings.

Nutrition Facts: 1 serving equals 281 calories, 11 g fat (5 g saturated fat), 99 mg cholesterol, 736 mg sodium, 7 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 vegetable.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.