Quick Coq au Vin

Ingredients

• 4 teaspoons all purpose flour 
• 4 slices bacon coarsely chopped
• 8 ounces crimini mushrooms halved (baby bella)
• 1.5 cups cooking wine dry red (such as Syrah)
• 2  garlic cloves pressed
• 1.5 cups low-salt chicken broth divided
• 3 tablespoons parsley fresh italian divided chopped
• 8 large shallots peeled halved
• 4  chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• oven
• slotted spoon
• pie form

Directions

1. Preheat oven to 300°F. Sauté bacon in largenonstick skillet over medium-high heat untilcrisp. Using slotted spoon, transfer to bowl.
2. Sprinkle chicken with salt, pepper, and1 tablespoon parsley.
3. Add to drippings inskillet. Sauté until cooked through, about6 minutes per side; transfer to pie dish(reserve skillet).
4. Place in oven to keep warm.
5. Add mushrooms and shallots to skillet;sprinkle lightly with salt and pepper. Sautéuntil brown, about 4 minutes.
6. Add garlic;toss 10 seconds.
7. Add wine, 1 1/4 cups broth,bacon, and 1 tablespoon parsley. Bring toboil, stirring occasionally. Boil 10 minutes.Meanwhile, place flour in small cup.
8. Add 1/4 cup broth, stirring until smooth.
9. Add flour mixture to sauce. Cook untilsauce thickens, 3 to 4 minutes. Seasonsauce to taste with salt and pepper.Arrange chicken on platter; stir juicesfrom pie dish into sauce and spoon overchicken.
10. Sprinkle with 1 tablespoon parsley.
11. Per serving:372 calories, 10 g fat, 0.7 g fiber
12. Bon Appétit