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    Chicken: chicken Bourguigonne

    Source of Recipe

    From member akpartygirl

    List of Ingredients

    1 lb chicken breasts
    2 cups chicken broth
    2 cups dry white wine or chicken broth
    1 lb whole baby carrots
    1/4 cup tomato paste
    1 garlic clove, minced
    1/2 tsp dried thyme leaves
    2 bay leaves
    1/4 tsp pepper
    10 oz fresh or thawed frozen pearl onions
    8 oz whole medium mushrooms
    2 cups hot cooked white rice
    2 cups hot cooked wild rice
    1/4 cup minced fresh parsley

    Recipe

    Preheat oven to 325¡F. Spray nonstick large ovenproof skillet or Dutch oven with nonstick spray**; heat over medium heat until hot. Cook chicken 3-4 minutes until browned on all sides.

    Add broth, wine, carrots, tomato paste, garlic, thyme, bay leaves, and pepper to pan; heat to a boil. Add onions and mushrooms. Transfer to oven. Bake, uncovered, about 35 minutes or until vegetables are tender and chicken is no longer pink in center. Remove bay leaves. Combine white and wild rice; serve with chicken. Sprinkle rice with parsley.

    Compatible with Body Type:
    Breakfast
    Morning Snack
    Lunch A-B-C-D-E
    Afternoon Snack
    Dinner A-B-C-D-E
    Evening Snack

    This Recipe Contains: Protein B,Carbohydrate B, Vegetable A

 

 

 


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