Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1
Jeanne Thiel Kelley
Recipe by Cooking Light March 1999

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Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half, about 1/3 cup sauce, and 4 potato wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a shallow dish. Cover and marinate in refrigerator 2 hours, turning occasionally.

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  • Preheat oven to 450°.

  • Combine potatoes and the next 4 ingredients (potatoes through pepper) in a medium bowl; toss well. Arrange potato mixture on a baking sheet coated with cooking spray. Bake at 450° for 30 minutes or until tender, stirring occasionally.

  • While potatoes are baking, prepare chicken. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add onion, and sauté 8 minutes, stirring frequently. Add wine, and bring to a boil. Stir in garlic. Place chicken, breast sides up, on top of onion. Add broth, and bring to a boil. Cover, reduce heat to medium, and cook 15 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; keep warm. Bring the broth mixture to a boil, and cook until reduced to 2 cups (about 15 minutes). Combine cornstarch and water; add to pan, and bring to a boil. Cook 1 minute, stirring constantly. Pour sauce over the chicken. Serve with roasted potatoes.

Nutrition Facts

449 calories; calories from fat 21%; fat 10.6g; saturated fat 2.1g; mono fat 6g; poly fat 1.7g; protein 46.8g; carbohydrates 38.2g; fiber 3.3g; cholesterol 114mg; iron 3.6mg; sodium 946mg; calcium 59mg.
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