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Chicken with Vegetables in Wine Sauce
|This recipe will yield 4 servings of approx. 10 oz each.|
|Each serving contains approx. 367 calories.|
|2 Tbl.||tablespoons reduced-calorie margarine, melted|
|1/4 tsp.||dried tarragon leaves, if desired|
|2||boneless skinless whole chicken breasts, halved|
|1||16-ounce package Green Giant American Mixtures|
|2 Tbl.||reduced-calorie margarine, melted|
|3/4 cup||nonfat milk|
|2 Tbl.||white wine|
|1 t||Dijon mustard|
|Heat oven to 375 degrees. In small bowl, combine margarine and tarragon. Place chicken breasts in ungreased 8- or 9-inch square pan; brush with margarine mixture. Cover with foil. Bake at 375 degrees for 50 minutes until chicken is fork tender and juices run clear. Meanwhile, in medium saucepan bring 3/4 cup water to a boil; add frozen vegetables. Bring to a second boil. Stir; cover and reduce heat. Simmer 5 to 7 minutes until vegetables are crisp-tender, stirring once during cooking. Drain; set vegetables aside. In same saucepan, combine margarine, flour, salt, and pepper; blend well. Cook over low heat until mixture is smooth and bubbly. Stir in milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Stir in wine, mustard, and warm vegetables; cook until thoroughly heated. Arrange cooked chicken breasts and vegetables on serving platter; sprinkle with almonds.|
All recipes © 1991-2001, LIFESTYLES by Ronda Gates.
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