Quick Coq au Vin

Quick Coq au Vin
1/4 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon salt
Six 4-ounce skinless, boneless chicken thighs
1 tablespoon olive oil
6 cups quartered cremini mushrooms
2 cups sliced ( 1/4-inch thick) carrots
1/3 cup sliced ( 1/4-inch thick) Canadian bacon
1 cup dry red wine
1 cup fat-free, less-sodium chicken broth
1 tablespoon tomato paste
Combine flour, thyme and salt in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 8 minutes or until browned, turning frequently. Remove chicken from pan.
Add mushrooms, carrots and bacon to pan; saute 2 minutes. Stir in wine, broth and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.
Serves six.
Nutrition values per serving: 230 calories, 7.8 g fat (1.7 g saturated fat), 12.5 g carbohydrates, 2.4 g fiber, 27.3 g protein, 99 mg cholesterol, 527 mg sodium.
Cooking Light, March