Cooking Instructions
- 1
In a shallow dish, combine the flour, thyme and 1/2 tsp salt. Dip the chicken into flour mixture to coat both sides; shake off excess.
- 2
In a Dutch oven, heat oil over medium-high heat. Cook the chicken about 3-4 minutes per side, golden brown. Remove from pan; keep warm.
- 3
In the same pan, cook the mushrooms, carrots, Canadian bacon, tomato paste and remaining 1/2 tsp salt for 2 minutes. Add the broth and wine; bring to a boil.
- 4
Return the chicken to the pan; reduce heat. Cook until chicken reaches 170° and carrots are tender, 8-10 minutes. Top with fresh thyme.
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