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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 366.9
  • Total Fat: 8.4 g
  • Cholesterol: 221.2 mg
  • Sodium: 346.6 mg
  • Total Carbs: 2.7 g
  • Dietary Fiber: 0.1 g
  • Protein: 62.9 g

View full nutritional breakdown of Herb Baked Chicken with Shrimp White Wine Sauce calories by ingredient
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Herb Baked Chicken with Shrimp White Wine Sauce

Submitted by: MICH_M

Introduction

This easy elegant meal will surely impress. Wine sauce (minus shrimp) can be made ahead. Reheat in microwave & add shrimp. Make sure to completely cover surface with waxed paper to prevent a "skin" from forming This easy elegant meal will surely impress. Wine sauce (minus shrimp) can be made ahead. Reheat in microwave & add shrimp. Make sure to completely cover surface with waxed paper to prevent a "skin" from forming
Number of Servings: 6

Ingredients

    3 garlic cloves, grated
    1 Tbsp minced fresh rosemary
    2 Tbsp minced parsley
    1 1/2 tsp olive oil
    salt & pepper to taste
    6 boneless, skinless chicken breasts

    Sauce:
    2 Tbsp flour
    2 Tbsp butter
    1/2 cup chicken broth
    1/2 cup dry white wine
    1/2 cup 1% milk
    1 cup cooked small shrimp meat

Directions

1. Combine garlic, rosemary & parsley in a small bowl.
2. Place chicken breast on a foil lined baking pan. Rub 1/4 tsp olive oil over each breast.
3. Season each breast with salt & ground black pepper. Sprinkle herb mixture evenly over chicken.
4. Bake in 375 C oven for 25 minutes or until juices run clear.
5. While chicken is baking, prepare sauce
6. Combine milk, broth & wine; set aside
7. In a small saucepan over medium heat, melt butter. add flour and cook for 1 minute.
8. Add wine mixture stirring constantly until well combined. You will need a whisk for a smooth sauce. Watch closely, stirring occasionally until bubbly & thickened. (This is not a thick sauce)
9. Turn off heat, add shrimp; let stand for 1-2 minutes or until shrimp are heated through.
10. Transfer Chicken to serving plates, top with shrimp sauce.

Number of Servings: 6

Recipe submitted by SparkPeople user MICH_M.






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