| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
April 1995 |
1 |
servings |
INGREDIENTS
| 1/2 |
sm |
Red bell pepper |
| 1 |
sm |
Carrot; peeled |
| 1 |
sm |
Zucchini |
| 2 |
|
Skinless boneless chicken breast halves |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Shallots |
| 1 |
tb |
Chopped fresh tarragon or 1 teaspoon dry |
| 1/4 |
c |
Dry white wine |
INSTRUCTIONS
Grate bell pepper, carrot and zucchini in food processor fitted with
coarse shredder (or grate by hand). Season chicken breasts with salt
and pepper. Heat olive oil in heavy large skillet over medium high
heat. Add chicken breasts and saute until golden and just cooked
through, about 5 minutes per side. Transfer chicken breasts to plate;
tent with foil. Add grated vegetables, chopped shallots and tarragon
to same skillet and toss 1 minute. Add white wine and simmer 2
minutes. Season vegetables to taste with salt and pepper. Spoon over
chicken and serve.
2 Servings; Can Be Doubled.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 642 Calories (kcal); 30g Total Fat; (45% calories from
fat); 59g Protein; 24g Carbohydrate; 137mg Cholesterol; 193mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 4 1/2 Vegetable; 0
Fruit; 5 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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