Made-over Coq au vin

• Prep Time : 10 min
• Cooking time : 35 min
• Makes : Makes 4 servings, 1/4 recipe (414 g) each.

What You Need!

• 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

Make It!

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.

Nutrition information

• Calories 260
• Total fat 8
• Saturated fat 1.5
• Cholesterol 70
• Sodium 330
• Carbohydrate 17
• Dietary fibre 3
• Sugars 7

• Protein 31
• Vitamin A 10
• Vitamin C 45
• Calcium 6
• Iron 20
• Makes Makes 4 servings, 1/4 recipe (414 g) each.

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