CHICKEN WITH MUSHROOMS AND CARROTS

Chicken with Mushrooms and Carrots image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 10

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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)

Steps:

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.

Nutrition Facts : Calories 260, Carbohydrate 9 g, Cholesterol 95 mg, Fat 1, Fiber 2 g, Protein 37 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 3 g, TransFat 0 g