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Made-Over Coq au Vin

average rating

rate/review

prep time

10 min

total time

45 min

makes

Makes 4 servings, 1/4 recipe (414 g) each.

photo by:

kraft

recipe by: kraft

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

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.

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.

STIR in mushroom mixture; simmer 5 min., stirring occasionally. Remove and discard bay leaves. Serve chicken and sauce over rice; sprinkle with parsley.