Made-Over Coq au Vin Recipe

Name: Made-Over Coq au Vin
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Makes 4 servings, 1/4 recipe (414 g) each.
Ingredients: 2 slices reduced-sodium bacon, coarsely chopped; 2 pkg. (227 g each) fresh whole mushrooms, quartered; 1 small onion, finely chopped; 4 small boneless skinless chicken breasts (1 lb./450 g), cut crosswise in half; 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing; 2 Tbsp. flour; 1 can (19 fl oz/540 mL) no-salt-added diced tomatoes, undrained; 2 bay leaves; 2-2/3 cups hot cooked long-grain brown rice; 2 Tbsp. finely chopped fresh parsley

Ingredients

2 slices reduced-sodium bacon, coarsely chopped
2 pkg. (227 g each) fresh whole mushrooms, quartered
1 small onion, finely chopped
4 small boneless skinless chicken breasts (1 lb./450 g), cut crosswise in half
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
2 Tbsp. flour
1 can (19 fl oz/540 mL) no-salt-added diced tomatoes, undrained
2 bay leaves
2-2/3 cups hot cooked long-grain brown rice
2 Tbsp. finely chopped fresh parsley

PREP TIME 10m	COOK TIME 35m	TOTAL TIME 45m
YIELD Makes 4 servings, 1/4 recipe (414 g) each.

Instructions

1. Cook and stir bacon in large skillet on medium-high heat 1 min. Add mushrooms and onions; cook 10 min., stirring occasionally. Remove from skillet; set aside.
2. Add chicken to skillet; cook 2 to 3 min. on each side or until browned on both sides. Mix dressing and flour; pour over chicken. Stir in tomatoes and bay leaves. Bring to boil; simmer on medium heat 10 min., stirring occasionally.
3. Stir in mushroom mixture; simmer 5 min., stirring occasionally. Remove and discard bay leaves. Serve chicken and sauce over rice; sprinkle with parsley.

Dinner