Mims & Squims's Note:
Don't let the fancy name & long list of ingredients intimidate you. This is basically a "throw it all together & bake" recipe but it has a gourmet flair that's sure to impress even the most difficult dinner guest!
My Private Note
Units: US | Metric
- 2 large boneless skinless chicken breast halves
- 59.14 ml whole wheat flour
- 4.92 ml coarse sea salt
- 1.23 ml pepper
- 3 slice turkey bacon
- 14.79 ml olive oil
- 59.14 ml white pearl onion
- 59.14 ml coarsely chopped shallot
- 113.39 g mushroom, sliced
- 2 carrots, julienned
- 118.29 ml chicken broth
- 118.29 ml Burgundy wine or 118.29 ml cabernet sauvignon wine
- 1 garlic clove
- 1.23 ml thyme leaves
- 1 bay leaf
- 29.58 ml parsley, chopped
- 1Cook rice according to package directions & set aside.
- 2Mix flour, sea salt and pepper in shallow pie dish or plate. Dredge chicken & fully coat.
- 3Fry bacon until crisp and set aside.
- 4In same skillet, heat 1 T olive oil and brown chicken in it. Transfer to baking dish.
- 5Saute onions & mushrooms until tender. Turn off heat.
- 6Tear bacon into small pieces & place in skillet. Add all other ingredients (except fleur de sel & 1 T parsley) and stir to loosely mix. Pour over chicken in baking dish.
- 7Cover with foil & bake at 350F for 30 minutes or until cooked through.
- 8Remove bay leaf, sprinkle with remaining parsley & fleur de sel, & serve over brown rice.
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Nutritional Facts for Coq Au Vin De Bourgogne (Burgundy Braised Chicken)
Serving Size: 1 (448 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 418.4
- Calories from Fat 121
- Total Fat 13.5 g
- Saturated Fat 2.6 g
- Cholesterol 87.3 mg
- Sodium 1736.3 mg
- Total Carbohydrate 27.6 g
- Dietary Fiber 4.6 g
- Sugars 5.2 g
- Protein 36.9 g