Chicken with Mushrooms and Carrots

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

  • 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)

  • 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.

Expert Tips

To make this luscious chicken recipe even faster, buy pre-sliced mushrooms and toss them straight into the skillet.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
80),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
95mg
95%;
Sodium
710mg
710%;
Total Carbohydrate
9g
9%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
37g
37%
;
% Daily Value*:
Vitamin A
150%;
Vitamin C
4%;
Calcium
4%;
Iron
10%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.