Step 1

In a shallow dish, combine the flour, thyme and 1/2 teaspoon salt. Dip the chicken in the flour mixture to coat both sides and shake off excess.

Step 2

In a Dutch oven or high-sided skillet, heat the oil over medium-high heat. Cook the chicken until golden brown, about 3 to 4 minutes per side. Remove from the pan, and keep warm.

Step 3

In the same pan, cook the mushrooms, carrots, bacon, tomato paste and remaining 1/2 teaspoon salt for 2 minutes. Add the broth and wine, and bring this to a boil. Return the chicken to the pan, and reduce heat. Cook until the chicken reaches 170°F and the carrots are just tender, about 8 to 10 minutes. If desired, top the dish with chopped fresh thyme.