bklyngirl
COULD THIS BE MY YEAR??
Member since 6/05 15758 total posts
Name:
Gail
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another w.w. recipe
BELLA BRAISED CHICKEN (flex)
Flex: 6 servings/5 points each
tsp unsalted stick margarine
2 ea onions, chopped
2 ea celery stalks, diced
1 ea carrot, diced
2 ea garlic cloves, minced
3 Tbsp all-purpose flour
¼ tsp freshly ground black pepper
6 ea 4 oz. boneless, skinless chicken breasts
1 Tbsp olive oil
1 ea 14 ½ oz. can diced tomatoes (no salt added)
1 c low-sodium chicken broth
½ c dry white wine
1 Tbsp minced parsley, plus more for garnish
1 tsp dried thyme leaves
(I use more vegetables because we really like them cooked this way!)
Preheat oven to 325º
In a large nonstick skillet, melt the margarine. Add the onions, celery, carrot, and garlic. Cook, stirring as needed, until vegetables softened, about 5 minutes. Transfer the vegetables to a sprayed 3-quart Dutch oven or casserole.
In a gallon-sized sealable plastic bag, combine the flour and pepper. Add the chicken; shake to coat.
In the same skillet, heat the oil. Add the chicken and brown 2 minutes on each side. Arrange the chicken on top of the vegetables. Return the skillet to the heat; add the tomatoes, broth, wine, parsley, and thyme. Cook, scraping up the browned bits from the bottom of the skillet, until the liquid comes to a boil; pour over the chicken. Bake, covered until the chicken and the vegetables are tender, about 1 hour.
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