Coq au Vin

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1 1/2	pounds	boneless, skinless chicken breast
1	cup	burgundy or other red wine
2	tablespoons	olive oil
20	small	pearl onions
4	ounces	crimini mushrooms -- sliced
1	clove	garlic -- minced
1/2	teaspoon	dried marjoram
1/2	teaspoon	dried thyme
1	whole	bay leaf
1	cup	low sodium chicken broth -- divided
4	tablespoons	unsalted butter -- softened
2	tablespoons	all-purpose flour

Pour wine in Ziploc bag and add chicken. Marinate overnight.

Add olive oil to large skillet and heat over medium-high. Brown chicken on all sides.

Add garlic and cook for 30 seconds.

Add wine, chicken broth, thyme, marjoram, and bay leaf. Bring to boil.

Reduce heat and cover and simmer for 35 to 40 minutes or until chicken is cooked through.

Add 2 tablespoons butter to a skillet and heat over medium. Add onions and mushrooms and cook until both are golden. Remove from heat and set aside.

Remove chicken from skillet and remove fat from liquid. Mix flour with remaining butter until smooth. Add to liquid. Return to boiling and stir until sauce is thickened.

Return chicken to skillet and add onions and mushrooms and heat through.

Notes: This is a healthier version of this recipe. You can of course use other chicken and leave the bones in and skin on. Just make sure you defat the liquid well so it won't be greasy.

Serving Ideas: You can serve over noodles.

Makes 6 servings.

Per Serving: 362 Calories; 14g Fat (37.6% calories from fat); 32g Protein; 21g Carbohydrate; 5g Dietary Fiber; 87mg Cholesterol; 831mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 3 1/2 Vegetable; 2 1/2 Fat.