This tasty dish can be served over rice or noodles that have been cooked without salt.

2 servings: 268 mg. sodium per serving

1/4 cup red wine
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
1/8 teaspoon salt
4 ounces boneless, skinless chicken breast, cut into 1/2 inch pieces
2 slices low sodium bacon, chopped in small (1/4 inch) pieces
1/4 pound chopped mushrooms (1/2 inch pieces)
1/4 cup chopped onion (1/2 inch pieces)
1/4 cup chopped carrot (1/4 inch pieces)
2 teaspoons flour

Prep. Instructions

1. Combine wine, pepper, thyme, parsley, salt and chicken in a bowl. Cover and refrigerate for 2 to 3 hours.

2. Place onion and carrot in a separate bowl.

3. Have all other ingredients on hand.

Cooking Instructions

1. Place bacon pieces into a 9 inch skillet. Turn heat to medium. Cook bacon until it is browned and crisp, stirring often. Remove bacon, leaving the fat behind in the skillet.

2. Turn heat down to medium low. Add onion and carrot to the pan; cook for 5 minutes, stirring often. Add mushrooms. Cook for about 10 more minutes, stirring often, or until vegetables are tender. Remove vegetables from the skillet.

3. Remove chicken from marinade, saving marinade. Add chicken to the skillet. Turn heat up to medium. Cook until chicken pieces are cooked through, about 5 minutes, stirring constantly.

5. Whisk flour into marinade. Add marinade, cooked vegetables and cooked bacon pieces to the skillet. Stir constantly until marinade is thickened, about 1 minute or so. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds