0
4 slices smoked or regular bacon
1 large red onion, or cooking onion
250 g sliced button mushrooms, about 4 cups
284-mL can undiluted chicken or beef broth
1 cup dry red wine
1/4 cup dry sherry, or Marsala
1 tbsp Dijon mustard
1 tbsp dried tarragon leaves
2 tsp dried thyme leaves
4 large, skinless, boneless chicken breasts
1 tbsp cornstarch
2 tbsp cold water
1/2 tsp salt, optional
1/2 tsp freshly ground black pepper
1/2 cup chopped fresh parsley, optional
Stack bacon and slice into thin strips. Place in a large saucepan set over medium heat. Cook, uncovered and stirring occasionally, until bacon starts to brown, from 4 to 5 minutes. Meanwhile, chop onion, then add to bacon with mushrooms. Cook, stirring often, until onion is slightly soft, from 3 to 4 minutes.
Stir in broth, wine and sherry. Using a wooden spoon, scrape up any brown bits from bottom of pan. Stir in Dijon, tarragon and thyme. Bring to a boil. Submerge chicken in sauce. Reduce heat to medium-low. Cover and simmer, turning chicken once, until springy when pressed, about 8 minutes per side.
Then stir cornstarch into cold water until dissolved. Increase heat to medium-high. Stir cornstarch mixture into sauce and continue stirring until thickened, from 3 to 4 more minutes. Taste and stir in salt and pepper, if needed, and parsley, if using. Great with rice or boiled potatoes. Any leftovers will keep well, covered and refrigerated, at least 1 day.
Calories 399, Protein 40.1g, Carbohydrates 15.7g, Fat 16.8g, Fibre 2.5g, Sodium 1063mg.
Here's a fast light spin on a classic, much-loved French dish that your family will enjoy. To slash the fat, we've simmered skinless chicken breasts in flavourful red wine and, by using boneless breasts, we've cut the usual cooking time in half.