Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients:
- 2 tsp olive oil
- 4 5-ounce skinless, boneless chicken breasts
- 2 cloves garlic, minced
- 1 large leek, white part only, sliced
- 1 large celery stalk, chopped
- 2 medium carrots, chopped
- 1 cup trimmed green beans
- 1 cup sliced mushrooms
- 1 cup fat-free, reduced sodium chicken broth
- 1 1/2 cups red wine
- 1 tsp dried Italian herbs
Preparation:
Heat oil on a medium heat in a large skillet or Dutch oven. Add chicken breasts and cook until browned, about 5 minutes each side. Remove chicken and transfer to a plate. Add garlic, leeks, celery, carrots, beans and mushrooms, and cook for 2-3 minutes, stirring constantly. Pour in chicken broth and wine, and add herbs. Bring to a boil, then reduce heat. Return chicken to skillet or pot, cover and simmer for 30 minutes.Serves 4.
Per Serving: Calories 247, Calories from Fat 38, Total Fat 4.2 (sat 0.8g), Cholesterol 82mg, Sodium 264mg, Carbohydrate 17.8g, Fiber 2.3g, Protein 34.5g



