| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Casseroles | 5 | Servings |
INGREDIENTS
| 3/4 | lb | Chicken breasts without skin |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 1 | c | Carrots, sliced |
| 1 | c | Celery, sliced |
| 1 | c | Yellow onions, diced |
| 2 | Garlic cloves, minced | |
| 1/2 | c | Dry white wine |
| 1 | Chicken broth, 14.5oz fat | |
| free | ||
| 1 | Tomatoes, low sodium | |
| undrained & chopped | ||
| 1 | c | Water |
| 1 | t | Dried basil |
| 2/3 | c | Wild rice |
| 1/3 | c | Pearled barley, uncooked |
INSTRUCTIONS
Preheat oven to 350deg. Trim any fat from meat. Coat frying pan or Dutch oven with cooking spray. Add chicken and cook until brown on both sides. Remove from pan and set aside. Re-coat pan with cooking spray and add carrots, celery, onion, and garlic to pan; cook over medium heat for 5 minutes or until tender. Add wine, scraping pan to loosen browned bits. Return meat to the Dutch oven, or place meat and vegetables in a casserole. Add all remaining ingredients, cover and cook 1 1/2 to 2 hours, until all liquids are absorbed and rice is tender. Remove meat and shred with forks, return to pan and serve. NOTES : You can make a version of this recipe with beef shank. Sliced mushrooms are also a great addition! Recipe by: Cooking Light Posted to Recipe Archive - 23 Feb 97 by ted by: acncklt@primenet.com on Feb 23, 97.
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Nutrition (calculated from recipe ingredients)
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Calories: 258
Calories From Fat: 48
Total Fat: 5.3g
Cholesterol: 57.8mg
Sodium: 570.9mg
Potassium: 522.4mg
Carbohydrates: 20.9g
Fiber: 3.9g
Sugar: 2.3g
Protein: 26.4g