Prep Time: 10 minutes
Cook Time: 23 minutes
Ingredients:
- 1 pound boneless, skinless chicken thighs, trimmed of excess fat
- 1/2 cup of seasoned flour (flour with 2 tsp dried herbs and freshly ground black pepper added)
- 1 tbsp fat-free, low-sodium chicken broth
- 1 cup sliced carrots
- 1 medium onion, chopped
- 2 cloves garlic
- 1 cup of green beans
- 1 cup sliced mushrooms
- 3/4 cup red wine
- 1/2 cup fat-free, low-sodium chicken broth
Preparation:
Dredge chicken thighs in seasoned flour. Heat oil on medium heat in large Dutch oven. Brown chicken thighs for 3-4 minutes. Transfer browned chicken to a plate. Add 1 tbsp chicken broth followed by veggies and garlic, and sauté for 2-3 minutes, stirring constantly. Add red wine and chicken broth, cover and cook for 15 minutes until chicken thighs are cooked through and vegetables are tender.Serves 4.
Per Serving: Calories 258, Calories from Fat 44, Total Fat 4.9g (sat 1.1g), Cholesterol 94mg, Sodium 127mg, Carbohydrate 27.7g, Fiber 3.6g, Fiber 25.9g
