Servings: 6 servings.
1/4 cup all-purpose flour 1 teaspoon dried thyme 1 teaspoon salt, divided 6 boneless skinless chicken thighs (4 ounces each) 1 tablespoon olive oil 6 cups quartered baby portobello mushrooms 2 cups sliced fresh carrots 3 pieces Canadian bacon, chopped 1 tablespoon tomato paste 1 cup chicken broth 1 cup dry red wine Chopped fresh thyme, optional
