RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 582
| View Recipe |
|
|
| Recipe Name: |
Bistro Chicken with Rosemary-Roasted Potatoes |
| Source: |
, March 1999 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$2.56
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
4 6-ozs chicken breast, boneless, skinless
1.33 Tablespoons oil, olive divided
0.25 Teaspoon pepper, black
|
Directions:
Combine first 4 ingredients in a shallow dish. Cover and marinate in refrigerator 2 hours, turning occasionally.
Preheat oven to 450°.
Combine potatoes and the next 4 ingredients (potatoes through pepper) in a medium bowl; toss well. Arrange potato mixture on a baking sheet coated with cooking spray. Bake at 450° for 30 minutes or until tender, stirring occasionally.
While potatoes are baking, prepare chicken. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add onion, and sauté 8 minutes, stirring frequently. Add wine, and bring to a boil. Stir in garlic. Place chicken, breast sides up, on top of onion. Add broth, and bring to a boil. Cover, reduce heat to medium, and cook 15 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; keep warm. Bring the broth mixture to a boil, and cook until reduced to 2 cups (about 15 minutes). Combine cornstarch and water; add to pan, and bring to a boil. Cook 1 minute, stirring constantly. Pour sauce over the chicken. Serve with roasted potatoes.
Serving size: 1 chicken breast half, about 1/3 cup sauce, and 4 potato wedges)
CALORIES 449(21% from fat); FAT 10.6g (sat 2.1g,mono 6g,poly 1.7g); PROTEIN 46.8g; CHOLESTEROL 114mg; CALCIUM 59mg; SODIUM 946mg; FIBER 3.3g; IRON 3.6mg; CARBOHYDRATE 38.2g |
|
|
|
| Nutrition per Serving: |
| Calories: |
1207 |
Total Carbs: |
38.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
96.0 |
Fat: |
7.3 |
Protein: |
63.47 |
| Fiber: |
19.91 |
Sodium: |
360.07 |
|
|
|
