Here's a nice, warming chicken and vegetable casserole that's a meal in itself. Serve with some extra vegetables if you like.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:
- 4 skinless, boneless chicken breasts
- 1/4 cup flour
- Freshly ground black pepper
- 1 tbsp oregano/mixed Italian herbs
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1 stick celery, sliced
- 8 ounces baby carrots
- 8 ounces mushrooms, sliced
- 1 large potato, cut into 1-inch chunks
- 1 1/2 cups fat-free, low sodium chicken broth
- 1/2 cup white wine
Preparation:
Preheat oven to 350 degrees.
Coat chicken breasts in a mix of flour, black pepper and Italian herbs. Heat oil on medium high in a large Dutch oven. Brown both sides of chicken breasts, then remove and set aside. Add onion, celery, carrots, mushrooms and potatoes and 1-2 tablespoons of the chicken broth. Sauté vegetables until softened. Add remaining chicken broth and white wine. Bring to a boil, then reduce heat to a simmer. Return chicken breasts to Dutch oven. Cover with tight-fitting lid and move to preheated oven. Cook for 45 minutes.
Serves 4.
Per Serving: Calories 343, Calories from Fat 52, Total Fat 5.8g (sat 1g), Cholesterol 82mg, Sodium 177mg, Carbohydrate 34.5g, Fiber 5.2g, Protein 38.3g
