Ingredients:
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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 |
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