Made-Over Coq au Vin

Ingredients

• 3 slices oscar mayer bacon coarsely chopped
• 0.3 cup balsamic vinaigrette dressing kraft
• 2  bay leaves 
• 14 oz canned tomatoes diced with garlic and olive oil, undrained canned
• 2 cups brown rice long-grain hot cooked
• 0.3 cup flour 
• 1 lb mushrooms fresh quartered
• 1 Tbsp parsley fresh minced
• 16 oz pearl onions frozen
• 1 lb chicken breasts boneless skinless
• 0.5 cup water 

Equipment

• frying pan
• slotted spoon

Directions

1. Cook and stir bacon in large nonstick skillet on medium-high heat 2 min.
2. Add onions and mushrooms; cook 8 min., stirring occasionally.
3. Remove bacon mixture from skillet with slotted spoon.
4. Add chicken to drippings in skillet; cook 2 to 3 min. on each side or until chicken is evenly browned on both sides.
5. Remove chicken from skillet; set aside.
6. Mix flour, water and dressing until blended.
7. Add to skillet along with the tomatoes; mix well. Return chicken to skillet; spoon sauce over chicken.
8. Add bay leaves. Bring to boil; simmer on medium heat 10 min., stirring occasionally.
9. Stir in bacon mixture; simmer 15 min. or until chicken is done (165F), stirring occasionally.
10. Remove and discard bay leaves.
11. Serve chicken mixture over rice; sprinkle with parsley.