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Chicken Bourguignonne




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