Thursday, October 14, 2010

Take the chill off!

Yesterday was chilly and rainy and called for a nice cozy dinner. Chicken with wine, brown rice, and a green salad tossed with toasted pecans and goat cheese-yum!

Chicken Merlot

This is really good served over brown rice!

1 lb of chicken tenders
¼ cup flour
1 t-dried thyme
½ t salt
Some olive oil
3 cups quartered mushrooms
2 cups peeled, sliced carrots
4 pieces of Canadian bacon cut into ¼ strips
2/3 cup merlot or other dry red wine
2/3 cup chicken broth (I use low sodium)
2 heaping t of tomato paste
¼ cup chopped flat leaf parsley

Combine four, thyme and salt in plastic bag, add chicken and shake to coast.

Lightly coat a large skillet with olive oil and brown chicken on both sides (about five minutes) Set chicken aside

Add a bit more oil and sauté the mushrooms, carrots, and bacon about 2 or 3 minutes, then add the wine, broth, and tomato paste and cook for about ten minutes, stirring now and then.

Return chicken to skillet and cook about five more minutes to heat everything through—sprinkle with parsley and serve over noodles or rice.

Serves: 4

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