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Ingredients

• 4 skinless, boneless chicken breast halves
• 2 cups small whole fresh mushrooms
• 1 cup thinly sliced carrots
• 1 cup Burgundy wine
• 16 pearl onions, peeled
• 1 tablespoon bacon bits
• 1 tablespoon chopped fresh parsley
• 2 cloves garlic, minced
• 3/4 teaspoon dried marjoram, crushed
• 3/4 teaspoon dried thyme, crushed
• 1/2 teaspoon chicken bouillon granules
• 1/8 teaspoon ground black pepper
• 1 bay leaf
• 1 1/2 cups cold water
• 1/8 cup all-purpose flour

Description

Chicken, Herbs And Vegetables Steeped In A Burgundy Wine Sauce--a Classic French Preparation.

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