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Wednesday, March 12, 2014

Made-Over Coq au Vin

4:36 AM


Ingredients:





3 slices  OSCAR MAYER Bacon, coarsely chopped



1 pkg.  (16 oz.) frozen pearl onions



1 lb.  fresh mushrooms, quartered



4 small  boneless skinless chicken breasts(1 lb.)



1/4 cup  flour



1/2 cup  water



1/4 cup  KRAFT Balsamic Vinaigrette Dressing



1 can  (14-1/2 oz.) diced tomatoes with garlic and olive oil, undrained



2 bay leaves



2 cups  hot cooked long-grain brown rice



1 Tbsp.  minced fresh parsley




Instructions:







 

COOK and stir bacon in large nonstick skillet on medium-high heat 2 min. Add onions and mushrooms; cook 8 min., stirring occasionally. Remove bacon mixture from skillet with slotted spoon.

ADD chicken to skillet; cook 2 to 3 min. on each side or until each breast is browned on both sides. Mix flour, water and dressing. Add to skillet along with the tomatoes; stir until chicken is evenly coated. Add bay leaves. Bring to boil; simmer on medium heat 10 min., stirring occasionally.

STIR in bacon mixture; simmer 15 min. or until chicken is done (165ºF), stirring occasionally. Remove and discard bay leaves. Serve chicken mixture over rice; sprinkle with parsley.






Tips







MAKEOVER - HOW WE DID IT

We've recreated this French classic to save you 280 calories and 31g of fat, including 16g of sat fat, per serving. The changes include decreasing the bacon and replacing the chicken pieces with chicken breasts. We also omitted the butter, chicken broth and wine. And good news - the recipe is still delicious!




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