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Chicken In Cabernet Sauvignon
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- #101154
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 pound bacon, cut into quarter-inch strips
4 pounds boneless, skinless chicken breast halves
1/2 pound small mushrooms
1 can (14.5 ounce size) beef broth
1 cup Cabernet Sauvignon
2 tablespoons Dijon mustard
1 tablespoon cornstarch
1 tablespoon water
1 pound onions, cut in quarters
directions
In a Dutch oven over medium heat, cook bacon until very crisp. Remove from pan and set aside. Add chicken and onions to the bacon fat and cook until browned, about 20 minutes. Remove chicken and onions from pan. Add mushrooms and brown, then remove from pan.
Pour the beef broth into the pan and boil until the liquid is reduced to 1 cup. Stir in the wine and mustard. Blend well. Add chicken, bacon, mushrooms and onions. Cook covered on medium-low heat until chicken is done.
Remove everything to a serving dish and keep warm. Degrease pan if necessary. Blend cornstarch and water and add to sauce, stirring until thickened. Pour over all and serve.
added by
cathycass
nutrition data
480 calories, 17 grams fat, 8 grams carbohydrates, 65 grams protein per serving. This recipe is low in carbs.
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