Chicken Proven?
This recipe, which she first tasted in France, brings the magic of Provence to any party.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 243 |
| pro | 35 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 82 mg |
| sodium | 290 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 19% |
| vit A | 2% |
| vit C | 7% |
| folate | 8% |
Suggested Recipes
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3 tbsp (50 mL) olive oil
8 boneless skinless chicken breasts, cubed (2-1/2 lb(1.25 kg)
1-1/2 tsp (7 mL) each dried marjoram and thyme
1-1/2 tsp (7 mL) dried rosemary, crumbled
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) fennel seeds, crushed
1 lb (500 g) mushrooms (button, portobello or shiitake), sliced
3 cloves garlic, minced
3 tbsp (50 mL) all-purpose flour
2 cups (500 mL) chicken stock
1/2 cup (125 mL) dry white wine
1/2 cup (125 mL) chopped green onions
2 tbsp (25 mL) chopped fresh parsley
Preparation:
In large skillet, heat 2 tsp (10 mL) of the oil over medium-high heat; brown chicken, in 3 batches and adding a little more of the oil if necessary.
Return all chicken to pan; stir in marjoram, thyme, rosemary, pepper and fennel seeds. Reduce heat to medium; cover and cook for 5 minutes. Transfer to ovenproof casserole dish.
Add remaining oil to skillet; heat over medium-high heat. Add mushrooms and garlic; cook, stirring, for 7 minutes or until starting to brown.
Whisk flour into stock; add to pan along with wine and any juices from chicken in dish. Bring to boil over high heat; boil for 7 minutes.
Add green onions; boil for 1 minute longer or until reduced to about 2 cups (500 mL).
Stir into chicken mixture. (Dish can be cooled in refrigerator and stored for up to 24 hours; reheat in 350ºF/180ºC oven for about 20 minutes, stirring occasionally. Or microwave at Medium-High/70% for about 5 minutes.) Garnish with parsley.
Source
© CanadianLiving.com
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