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Savory Braised Chicken w/ Vegetables

Source of Recipe

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Savory Braised Chicken w/ Vegetables

Adapted from Taste of Home
Exchanges & WW Points
Yield: 6 servings.
Prep: 15 min. Cook: 40 min.

This family favorite tastes much more complicated than it actually is!—Michelle Collins, Lake Orion, Michigan

Ingredients:
1/2 cup seasoned bread crumbs
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive oil
1 can (14-1/2 ounces) beef broth
2 tablespoons tomato paste
1 teaspoon poultry seasoning
Salt to taste
1/2 teaspoon pepper
1 pound fresh baby carrots
1 pound sliced fresh mushrooms
2 medium zucchini, sliced

Sliced French bread baguette, 'optional'

Directions:
Place bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess.

In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook 2-4 minutes on each side or until browned. Remove chicken from pan.

Add broth, tomato paste and seasonings to same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165°.

If desired, serve with baguette.

1 chicken breast half with 1 cup vegetable mixture (calculated without baguette) equals 247 calories, 8 g fat (1 g saturated fat), 63 mg cholesterol, 511 mg sodium, 16 g carbohydrate, 3 g fiber, 28 g protein. ++++ Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch