Pan-roasted Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken | 6 | Servings | |
INGREDIENTS
| 6 | Boneless skinless chicken | |
| breast halves | ||
| 8 | New potatoes, scrubbed | |
| 5 | Onions, peeled | |
| 4 | Carrots, cut into 3" pieces | |
| 1/2 | c | White wine |
| 14 | oz | Chicken broth |
| 1 | T | Lemon juice |
| 3 | Cloves garlic, finely | |
| chopped | ||
| 1 | t | Oregano |
| 1/2 | t | Thyme |
| 1/4 | t | Black pepper |
| 2 | T | Chopped parsley |
INSTRUCTIONS
Preheat the oven to 350 degrees. Arrange the chicken, potatoes, onions, and carrots in a baking dish. Mix the wine, broth, and lemon juice. Pour over chicken and vegetables. Sprinkle on garlic, oregano, thyme and pepper. Bake uncovered 40 to 45 minutes or until chicken is fork tender. Turn veggies and chicken occasionally and baste with pan juices. Transfer to a serving platter, arranging vegetables around chicken, and sprinkle with parsley. NOTES : Calories: 282.4 (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@earthlink.net on Nov 09, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 201
Calories From Fat: 34
Total Fat: 3.7g
Cholesterol: 48.7mg
Sodium: 823.2mg
Potassium: 684.8mg
Carbohydrates: 13.5g
Fiber: 3.7g
Sugar: 5.5g
Protein: 24.6g