Approximately 200 calories per serving, 34 grams protein, 2 grams fat, 3 grams carbohydrate.
Makes 6 servings
Ingredients
6 5-ounce boneless skinless chicken breasts or equivalent amount of boneless skinless chicken tenders
1 1/2 cup fat free chicken broth
3/4 cup red wine
4 ounces sliced mushrooms
1/2 teaspoon bacon bits or artificial bacon bits
1 teaspoon dried thyme
2 teaspoons cornstarch
2 tablespoons cold water
salt and pepper to taste
Option: add 1 pound baby potatoes or potatoes cut into chunks. This adds carbs and calories, but makes it into more of a traditional complete meal.
Option: Add 8 pearl onions or 1 cup of chopped green onions. My family has onion allergies and so I usually leave them out.
Preparation
- Crockpot method: Place chicken, chicken broth, wine, mushrooms, bacon bits, tarragon (and potatoes if desired) in a crockpot on low for 4-8 hours.
- Stovetop method: Place chicken, chicken broth, wine, mushrooms, bacon bits, tarragon (and potatoes if desired) in a large deep saucepan and bring to a boil for 15-20 minutes until the chicken is cooked through but still tender.
- Remove the chicken, potatoes and most of the mushrooms, keeping the liquid in the pan or crockpot. If using a crockpot, turn the crockpot up to high.
- In a cup, mix the cornstarch and cold water, add it to the reserved liquid and stir.
- Bring to a boil with stirring and cook until thickened. Salt and pepper as desired.
- Serve each breast with 1/6 of the sauce.
