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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 2 |
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This is an adaptation of a recipe from the March 2004 Woman's Day Specials Eating Light magazine. I made a few substitutions, and dropped one ingredient which I didn't have on hand. The original recipe also suggests serving this over noodles, but I think rice would be better. My adaptation isn't as low-fat as the original because of my substitutions. The champagne gives the chicken and carrots a wonderful flavor, one of which my teenage son approves. Ingredients:
2 tablespoons flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 boneless skinless chicken breasts |
1 1/2 teaspoons olive oil |
3 medium carrots, cut into 1 inch pieces |
1 (750 ml) bottle dry champagne |
3 cups canned chicken broth |
3/4 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
2 tablespoons minced fresh parsley |
Directions:
1. Mix flour, salt and pepper in plastic food bag.
2. Add chicken and shake until lightly coated.
3. Heat oil in Dutch oven.
4. Add chicken and cook, turning once or twice, for about 10 minutes or until golden brown.
5. Add remaining ingredients and bring to a boil.
6. Reduce heat and simmer 40 minutes, or until chicken is cooked through and tender.
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