Chicken with Red Wine, Mushrooms, and Bacon

Conventional wisdom will tell you that the more expensive and the more labor intensive a meal, the better it will be, but the cheaper and easier a meal is, the less appetizing it will be. Admittedly, this is true in a few cases. But don’t for a second believe that it applies to all meals!

This recipe is just such an example. It looks beautiful on a plate, with the golden chicken topped several inches high with mushrooms, bacon, and green onions, sitting in a pool of red wine sauce. It looks extravagant, like something from a restaurant menu, even though this dish was relatively cheap to make and took less than 30 minutes to prepare!

The ingredients are boiled in a pan for a few minutes, making the flavors really blend together in the red wine sauce with butter and bacon grease. Mmmmm! And you may hear words like “butter and bacon grease” and automatically assume this dish is loaded with calories. But no! The good news just keeps on coming! This recipe has only 280 calories and 6 WW Smart Points! WHAT?! Meals like this are perfect for this time of year when you’re trying to get your beach body back before spring and summer!

eMeals sends me recipes like this each week, and it’s AMAZING! This is from their Portion Control plan which lists the calories, and WW points for each meal. Plus, they send you a pre-made grocery list which is so nice. I highly recommend them!

Chicken with Red Wine, Mushrooms, and Bacon

Yields: 4 servings

Calories per serving: 280

Fat per serving: 9

Chicken with Red Wine, Mushrooms, and Bacon


  • 4 slices center-cut bacon, chopped
  • 4 (4-oz) chicken cutlets (or boneless skinless breasts)
  • 1⁄2 tsp salt
  • 1⁄4 tsp pepper
  • 1 (8-oz) pkg sliced mushrooms
  • 2⁄3 cup finely chopped green onions
  • 2 cloves of garlic, minced
  • 2⁄3 cup dry red wine
  • 1 1/2 tsp sugar
  • 1⁄2 tsp dried thyme
  • 2 Tbsp light butter


  1. Cook bacon in a large skillet over medium heat until crisp; drain on paper towels, reserving 2 tsp of drippings in skillet.
  2. Sprinkle both sides of chicken with 1/4 tsp salt and pepper. Cook chicken in hot drippings 4 minutes per side or until done. Remove from skillet and keep warm.
  3. Add mushrooms and 1⁄2 cup onions to skillet; cook 4 minutes or until tender. Add garlic, and sauté 1 minute. Stir in wine, sugar, thyme, and bacon; bring to boil, and cook 2 minutes or until liquid is almost evaporated.
  4. Remove pan from heat. Stir in 1⁄4 tsp salt and butter until melted. Spoon sauce over chicken, and sprinkle with remaining onions.


WW Smart Points = 6

Source: eMeals

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