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)
Preparation
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.
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).
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.
