My version of this recipe. Easy and really good! Serve with egg noodles, rustic bread, or potatoes.

KristaBilbrey
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place flour in a shallow bowl. Dredge chicken through flour until evenly coated, shaking excess flour back into bowl. Reserve remaining flour.

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  • Heat olive oil in a large skillet over medium-high heat; saute chicken until golden brown, about 3 minutes per side. Add mushrooms, carrots, cooking wine, bacon, chicken broth, garlic, shallot, parsley, thyme, marjoram, bay leaf, salt, and black pepper; bring to a boil.

  • Reduce heat to medium-low, cover skillet, and simmer until chicken is cooked through and carrots are soft, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Mix butter and 2 tablespoons reserved flour together in a bowl until smooth; stir into chicken mixture until sauce becomes thick, about 5 minutes.

Editor's Note:

Nutrition data for this recipe includes the full amount of flour for breading. The actual amount of flour consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

460 calories; 15.5 g total fat; 74 mg cholesterol; 202 mg sodium. 36.1 g carbohydrates; 28.1 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/07/2016
Easy delicious and true to the French taste profile. I will be sure to make it again. Read More
(4)
4 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/07/2016
Easy delicious and true to the French taste profile. I will be sure to make it again. Read More
(4)
Rating: 4 stars
02/07/2016
Easy delicious and true to the French taste profile. I will be sure to make it again. Read More
(4)
Rating: 4 stars
09/06/2015
Added two stalks of celery sliced deglazed the LeCreuset with french rose sautéed veggies put chicken in added broth wine seasoning. I cooked it covered in the oven at 350 for an hour. Thickened it on the stove top & served. It was delicious Read More
(1)
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Rating: 4 stars
10/26/2015
My mom has finally slowed down to where she's sitting in the living room waiting for dinner rather than hovering around the stove. (she's 90) Since she does volunteer work on Monday I thought it would be nice to do something with the chicken she bought so I used this recipe reduced down by 3/4s. I also threw in a little leftover potato which sort of simmers down to add to the sauce. It was quick it was easy and it was delicious! I gave mom all the carrots because I hate cooked carrots. Read More
(1)
Rating: 4 stars
11/20/2016
We used turkey sausage instead of bacon and left out the flour but it was quick and easy and tasted very good. Read More