4 skinless, boneless chicken breast halves, 1 1/4 lbs.
Salt & freshly ground pepper to taste
2 tbsp. cornola or vegetable oil
12 baby carrots, trim & scrape
1/2 lb. sm. mushrooms
2 tbsp. chopped shallots
1 tsp. finely chopped shallots
1 tbsp. flour
1/2 c. dry white wine
1 c. fresh or canned chicken broth
1 tbsp. tomato sauce
1 bay leaf
3 sprigs fresh thyme or 1 tbsp. dried
2 tbsp. Dijon mustard
2 tbsp. fine chopped parsley

Sprinkle the chicken breast on all sides with salt and pepper. Heat oil in skillet over medium heat, add chicken. Cook until brown, about 4 minutes on both sides.

Pour off fat from the skillet and scatter the carrots, mushrooms, shallots and garlic over the chicken. Continue cooking and stirring for about 3 minutes.

Sprinkle the flour over the chicken and vegetables, stirring to distribute the flour evenly. Add the wine and stir. Add the broth, tomato paste, bay leaf, thyme and mustard. Blend well. Cover and simmer for 10 minutes. Uncover and cook 5 minutes more to reduce the sauce. Remove the bay leaf. Sprinkle with parsley and serve.