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Bella Braised Chicken1 T. unsalted stick margarine2 onions, chopped2 celery stalks, diced1 carrot, diced2 garlic cloves, minced3 T. flour1/4 t. freshly ground black pepperSix 4 oz. skinless boneless chicken breasts1 T. olive oilOne 14.5 oz. can diced tomatoes, no salt added1 cup low sodium chicken broth1/2 cup dry white wine2 T. minced parsley, plus more for garnish1 t. dried thyme leavesPreheat oven to 325. In large nonstick skillet, melt margarine. Add onions,celery, carrot and garlic; cook, stirring as needed, until softened, about 5minutes. Transfer vegetables to a 3 quart Dutch oven or casserole. In a gallonsize sealable plastic bag, combine flour and pepper. Add chicken. Shake to coat.In same skillet, heat oil. Add chicken and brown 2 minutes on each side. Arrangechicken on top of vegetables. Return skillet to heat. Add tomatoes, broth, wine,parsley and thyme. Coo, scraping up browned bits from bottom of skillet untilliquid comes to a boil; pour over the chicken. Bake covered until chicken iscooked through and the vegetables are tender, about 1 hour. Serve, sprinkle withadditional minced parsley.232 calories per servingSource: Weight Watchers
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