Total Time
Prep 30 mins
Cook 30 mins

A quick but delicious version of this classic dish. It also has the advantage of being low cal and low fat.

Ingredients Nutrition


  1. Combine flour, thyme, and salt in a zip lock bag, add chicken.
  2. Seal and shake to coat.
  3. Remove chicken from bag, shaking off excess flour.
  4. Heat oil in a large nonstick skillet over medium high heat.
  5. Add chicken; cook 8 minutes or until browned, turning frequently.
  6. Remove chicken from pan.
  7. Add mushrooms, carrot, and bacon to pan; saute 2 minutes.
  8. Stir in wine, broth, and tomato paste; cook 9 minutes.
  9. Return chicken to pan, cook 8 minutes or until chicken is done.
Most Helpful

This recipe was fantastic! My husband gets SO tired of eating chicken, and this was a hit with him. Everyone in the house loved it. This one is a keeper. Low fat, easy to make. Works well with Weight Watchers....

chattycathy642 November 11, 2002

This recipe truly is an excellent and quick version of a classic. I did however make a few changes adding garlic, a few peppercorns and herbs de provence instead of the thyme. I also deglazed the pan with a bit of cognac before adding the wine, broth & tomatoe paste. Thank you PanNan for sharing the recipe.

BonnieZ January 30, 2006

Incredible Recipe! The entire family enjoyed this meal. The sauce is even better the next day. So next time, I am going to cook this recipe and refrigerate it overnight to allow the sauce to get even richer.

Snowcat December 05, 2005