Seriously good fall/winter comfort food!!
Ingredients: * 4 skinless, boneless chicken breasts * 1/4 cup flour * Freshly ground black pepper * 1 tbsp oregano/mixed Italian herbs * 1 tsp olive oil * 1 medium yellow onion, finely chopped (I left this out because I don't tolerate onions) * 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 tbsps red wine
Preparation: Preheat oven to 350 degrees.
Coat chicken breasts in a mix of flour, black pepper and Italian herbs. Heat oil on medium high in a large Dutch oven. Brown both sides of chicken breasts, then remove and set aside. Add onion, celery, carrots, mushrooms and potatoes and 1-2 tablespoons of the chicken broth. Sauté vegetables until softened. Add remaining chicken broth and wine. Bring to a boil, then reduce heat to a simmer. Return chicken breasts to Dutch oven. Cover with tight-fitting lid and move to preheated oven. Cook for 45 minutes.
Print
Remind Me
Notify Moderator
|