I just got the cookbook 100 Recipes Every Woman Should Know from Glamour magazine at the library. I wasn't expecting anything fabulous, but I was wrong! I am considering purchasing my own copy -- it's that good! (As long as you can get past the extremely girly slant!)
Tonight I made this wonderful chicken dish. It tastes a lot like Beef Bourguignon, but with chicken. It also tastes like it has simmered all day long, but it only takes half an hour!
Bistro-Style Chicken with Red Wine
2 boneless chicken breasts
2 Tbsp flour
2 Tbsp unsalted butter
1 cup sliced onion
4 oz sliced mushrooms
1/2 tsp thyme
1 garlic clove, minced
1 cup red wine
1 Tbsp tomato paste
2 oz diced bacon (2-3 slices)
salt and pepper
fresh parsley (for garnish)
Sprinkle each side of chicken breasts with salt and pepper. Evenly coat each piece in flour.
Heat butter in skillet over medium heat. Cook chicken until lightly golden, about 2 minutes per side. Transfer the chicken to a plate.
Add onion, mushrooms, and thyme to skillet. Cook until the onion and mushrooms have softened, about 4-5 minutes. Add garlic and cook, stirring, 1 minute more.
Stir in red wine and tomato paste. Add bacon, then the chicken. Reduce heat, cover and simmer until chicken is cooked through, about 10 minutes.
Serve each piece sprinkled with parsley.
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