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Ingredients

¾ cup all-purpose flour 4 chicken breasts, cut into quarters 2 tablespoons olive oil 1 (8 ounce) package white mushrooms, sliced 6 carrots, peeled and sliced 1 ½ cups white cooking wine 6 slices cooked bacon, crumbled ¾ cup chicken broth ¼ cup minced garlic 1 shallot, chopped 1 teaspoon dried parsley ½ teaspoon dried thyme ½ teaspoon dried marjoram 1 bay leaf salt and ground black pepper to taste 2 tablespoons butter, softened

Nutrition Info

460.1 calories carbohydrate: 36.1 g cholesterol: 73.8 mg fat: 15.5 g fiber: 4.2 g protein: 28.1 g saturatedFat: 5.3 g servingSize: - sodium: 202.4 mg sugar: 6.7 g transFat: : - unsaturatedFat: : -

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

4 servings

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