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Main dishes

Made-Over Coq au Vin

Made-Over Coq au Vin recipe
photo by:kraft
One bite of our smart take on a classic French chicken dish, including savory bacon, and you’ll agree: très bien.
1 hr
1 hr
4 servings
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What You Need

slices  OSCAR MAYER Bacon, coarsely chopped
pkg.  (16 oz.) frozen pearl onions
lb.  fresh mushrooms, quartered
small  boneless skinless chicken breasts (1 lb.)
cup  flour
cup  water
cup  KRAFT Balsamic Vinaigrette Dressing
can  (14-1/2 oz.) diced tomatoes with garlic and olive oil, undrained
 bay leaves
cups  hot cooked long-grain brown rice
Tbsp.  minced fresh parsley

Make It

COOK and stir bacon in large nonstick skillet on medium-high heat 2 min. Add onions and mushrooms; cook 8 min., stirring occasionally. Remove bacon mixture from skillet with slotted spoon.

ADD chicken to skillet; cook 2 to 3 min. on each side or until each breast is browned on both sides. Mix flour, water and dressing. Add to skillet along with the tomatoes; stir until chicken is evenly coated. Add bay leaves. Bring to boil; simmer on medium heat 10 min., stirring occasionally.

STIR in bacon mixture; simmer 15 min. or until chicken is done (165ºF), stirring occasionally. Remove and discard bay leaves. Serve chicken mixture over rice; sprinkle with parsley.

Kraft Kitchens Tips

Makeover - How We Did It
We've recreated this French classic to save you 280 calories and 31g of fat, including 16g of sat fat, per serving. The changes include decreasing the bacon and replacing the chicken pieces with chicken breasts. We also omitted the butter, chicken broth and wine. And good news - the recipe is still delicious!
Fun Idea
Serve topped with croutons or small toasted bread cubes.
Substitute 1/2 tsp. dried thyme leaves for the bay leaves.
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