Serve chicken with mushrooms and carrots - a skillet main course that's ready in 30 minutes!
Chicken with Mushrooms and Carrots
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 10
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)
Instructions
-
Step1In 12-inch nonstick skillet, cook bacon over medium heat 6 to 8 minutes, stirring occasionally, until crisp. Remove bacon to paper towel to drain.
-
Step2Add 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).
-
Step3Meanwhile, 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
260
Calories
8g
Total Fat
37g
Protein
9g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 80
- Total Fat
- 8g
- 13%
- Saturated Fat
- 2 1/2g
- 13%
- Trans Fat
- 0g
- Cholesterol
- 95mg
- 31%
- Sodium
- 710mg
- 30%
- Potassium
- 640mg
- 18%
- Total Carbohydrate
- 9g
- 3%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 3g
- Protein
- 37g
% Daily Value*:
- Vitamin A
- 150%
- 150%
- Vitamin C
- 4%
- 4%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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