Monday, June 29, 2009

Monday Munchies - Braised Chicken w/ Baby Veggies and Peas

This has become my husbands favorite recipe. It is a little more work than I like for a meal, but well worth it. (It is not hard. You can do it.) We got it from the Cooking Light magazine...I have altered it some. BRAISED CHICKEN w/ BABY VEGGIES AND PEAS (4 servings)


2 TBSP butter, divided
4 boneless, skinless chicken breasts
1/2 tsp salt
1/4 tsp ground black pepper
28 oz fat-free, less sodium chicken broth
1 cup dry white wine
1/8 tsp ground thyme
12 baby potatoes
12 baby carrots
12 pearl onions
1/4 tsp parsley
2 TBSP all-purpose flour
3/4 cup peas

Melt 1 TBSP butter in large skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; saute 5 minutes on each side or until browned. Remove from pan.

Add broth to pan; cook 1 minute, scrapping bottom of pan. Add wine and ingredients through parsley; stir. Add chicken, bring to boil. Cover. Reduce heat and simmer 20 minutes or until chicken is done. Remove chicken and veggies from pan.

Bring liquid to a boil; cook until it is reduced to 1 1/2 cups (about 5 minutes).

Melt remaining TBSP of butter in a small skillet. Add flour, stirring until smooth. Add flour mixture to cooking liquid; cook 2 minutes or until slightly thick, stirring constantly. Return chicken and veggies to pan; stir in peas. Cook 3 minutes or until thoroughly heated.

ENJOY!

2 comments:

TCC said...

sounds delish!

I might have to try that this week. :)

Classic MaMa said...

Now that looks good. I'll give it a go next week. I heart chicken!