Chicken with Mushrooms and Carrots

Serve chicken with mushrooms and carrots - a skillet main course that's ready in 30 minutes!

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Prep Time 30 min
Total Time 30 min
Servings 4

Ingredients

4: slices bacon, chopped

4: boneless skinless chicken breasts (about 1 1/4 lb)

1/4: teaspoon pepper

2: cups ready-to-eat baby-cut carrots

1: cup chicken broth

1/4: cup dry white wine or chicken broth

1: tablespoon cornstarch

1/2: teaspoon dried thyme leaves

1/4: teaspoon salt

4: oz small fresh mushrooms, cut in half (about 1 1/3 cups)

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Directions

1 In 12-inch nonstick skillet, cook bacon over medium heat 6 to 8 minutes, stirring occasionally, until crisp. Remove bacon to paper towel to drain.
2 Add chicken to bacon drippings in skillet; sprinkle with pepper. Cook over medium heat 4 to 5 minutes, turning once, until well browned. Add carrots and 1/4 cup of the broth. Cover; cook 7 to 9 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
3 Meanwhile, to remaining chicken broth, add wine, cornstarch, thyme and salt; mix well. Add broth mixture and mushrooms to skillet. Cook 3 to 5 minutes, stirring once or twice, until bubbly. Cover; cook about 3 minutes longer or until mushrooms are tender. Sprinkle with bacon.