pan-roasted chicken

6 servings
Boneless skinless chicken breast halves
8 smalls New potatoes; scrubbed
5 smalls Onions; peeled
4 mediums Carrots; cut into 3" pieces
½ cup White wine
14 ounces Chicken broth
1 tablespoon Lemon juice
Cloves garlic; finely chopped
1 teaspoon Oregano
½ teaspoon Thyme
¼ teaspoon Black pepper
2 tablespoons Chopped parsley

1. Preheat the oven to 350 degrees.

2. Arrange the chicken, potatoes, onions, and carrots in a baking dish.

3. Mix the wine, broth, and lemon juice. Pour over chicken and vegetables.

4. Sprinkle on garlic, oregano, thyme and pepper.

5. Bake uncovered 40 to 45 minutes or until chicken is fork tender. Turn veggies and chicken occasionally and baste with pan juices.

6. Transfer to a serving platter, arranging vegetables around chicken, and sprinkle with parsley.

NOTES : Calories: 282⅖ (8.3% from fat) Fat: 2.6g Cholesterol: 52mg Carbohydrate: 36.8g Fiber: 5.3g Sodium: 501mg Recipe by: The Super So Fat, Low Fat, No Fat Cookbook Posted to EAT-LF Digest by kitpath@... on Nov 09, 1998, converted by MM_Buster v2.0l.

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