Recipe by Cooking Light March 1997


Recipe Summary test

8 servings (serving size: 1 chicken breast half, 4 turnip quarters, and 3 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • Sprinkle salt and pepper over chicken; set aside. Heat oil in a large nonstick skillet over medium-high heat. Add green onions; sauté until tender. Add chicken; cook 3 minutes on each side or until browned. Add water, parsley, and cilantro; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Reserve 3 cups cooking liquid from skillet for Braised Turnips and Prune Sauce.

  • Place chicken and Braised Turnips on plates. Spoon Prune Sauce over chicken.

Nutrition Facts

276 calories; calories from fat 18%; fat 5.4g; saturated fat 1.2g; mono fat 2.1g; poly fat 0.9g; protein 30.1g; carbohydrates 27.2g; fiber 3.2g; cholesterol 72mg; iron 2.3mg; sodium 576mg; calcium 79mg.