Chicken: 5 pt. Bella Braised Chicken
Source of Recipe
www.chefmom.com
List of Ingredients
1 tablespoon unsalted stick margarine
2 onion, chopped
2 celery stalks, diced
1 carrot, diced
2 garlic cloves, minced
3 tablespoons all-purpose flour
1/4 teaspoon freshly ground black pepper
Six 4-ounce skinless boneless chicken breast
1 tablespoon olive oil
One 14.5 ounce can diced tomatoes
1 cup low-sodium chicken broth
1/2 cup dry white wine
2 tablespoons minced parsley, plus more for garnish
1 teaspoon dried thyme leavesRecipe
1. Preheat the oven to 325 F.
2. In a large non-stick skillet, melt the margarine. Add the onions, celery, carrot, and garlic; cook, stirring as needed, until softened, about 5 minutes. Transfer the vegetables to a 3-quart Dutch oven or casserole.
3. In a gallon-size sealable plastic bag, combine the flour and pepper. Add the chicken; shake to coat.
4. In the same skillet, heat the oil. Add the chicken and brown 2 minutes on each side. Arrange the chicken on top of the vegetables. Return the skillet to the heat; add the tomatoes, broth, wine, parsley, and thyme. Cook, scraping up the browned bits from the bottom of the skillet, until the liquid comes to a boil; pour over the chicken. Bake, covered, until the chicken is cooked through and the vegetables are tender, about 1 hour. Serve, sprinkled with additional minced parsley.
Serves 6.
Per serving: 232 calories, 6 g total fat, 2 g dietary fiber
|
|
member logon
