1. In a shallow dish, combine flour, thyme and 1/2
tsp salt. Dip chcken in flour mixture to coat
both sides; shake off excess.
2. In a Dutch oven or high sided skillet, heat
oil over medium-high heat. Cook chicken until
golden brown, 3 - 4 minutes per side. Remove from
pan; keep warm.
3. In same pan cook mushrooms, carrots, bacon,
tomato paste and remaining 1/2 tsp salt for 2
minutes. Add broth and wine; bring to a boil.
Return chicken to pan; reduce heat. Cook until
chicken reaches 170 degrees and carrots are just
tender, 8 - 10 minutes.