Prep Time : 15 minutes
Cook Time : 1 hours,
Ingredients :
4 skinless, boneless chicken breasts
1/4 cup flour
Freshly ground black pepper
1 tbsp oregano/mixed Italian herbs
1 tbsp olive oil
1 medium yellow onion, finely chopped
1 stick celery, sliced
8 ounces baby carrots
8 ounces mushrooms, sliced
1 large potato, cut into 1-inch chunks
1 1/2 cups fat-free, low sodium chicken broth
1/2 cup white wine
Preparation :
1. Preheat oven to 350 degrees.
Cook Time : 1 hours,
Ingredients :
4 skinless, boneless chicken breasts
1/4 cup flour
Freshly ground black pepper
1 tbsp oregano/mixed Italian herbs
1 tbsp olive oil
1 medium yellow onion, finely chopped
1 stick celery, sliced
8 ounces baby carrots
8 ounces mushrooms, sliced
1 large potato, cut into 1-inch chunks
1 1/2 cups fat-free, low sodium chicken broth
1/2 cup white wine
Preparation :
1. Preheat oven to 350 degrees.
2. Coat chicken breasts in a mix of flour, black pepper and Italian herbs.
3. Heat oil on medium high in a large Dutch oven. Brown both sides of chicken breasts, then remove and set aside.
4. Add onion, celery, carrots, mushrooms and potatoes and 1-2 tablespoons of the chicken broth. Sauté vegetables until softened.
5. Add remaining chicken broth and white wine. Bring to a boil, then reduce heat to a simmer.
6. Return chicken breasts to Dutch oven. Cover with tight-fitting lid and move to preheated oven.
7. Cook for 45 minutes.
Serves 4.
Per Serving:
Calories 343,
Calories from Fat 52,
Total Fat 5.8g (sat 1g),
Cholesterol 82mg,
Sodium 177mg,
Carbohydrate 34.5g,
Fiber 5.2g,
Protein 38.3g
Source : Low Fat Good Cooking
