Chicken NavarinSubmitted by: DANYMAN
IntroductionTaken from a Low Fat- No Fat Cooking magazine. Very tasty! Taken from a Low Fat- No Fat Cooking magazine. Very tasty!
3 chicken breasts, boneless, skinless
2 tbsp coconut oil
salt & pepper to taste
2 tbsp flour
2.5 cups chicken broth (i can)
1 cube beef bouillon ( substitute 2.5 cups beef broth for chicken broth & bouillon cube)
.5 cup white grape juice (or white wine)
1 tbsp tomato paste
3 garlic cloves, minced
1.5 tsp Italian seasoning
8 small (baby) potatoes, scrubbed but unpeeled
1 package (12 oz) fresh, peeled baby carrots
1 cup frozen peas
1 cup green onion - the white part, large chunks
1 tbsp parsley, minced
Remove chicken from skillet and set aside. reduce heat to medium; stir flour into the drippings in pan - add a little broth if needed.
Cook 2-3 minutes until flour is a rich amber color, stirring constantly. Add broth ( & bouillon cube) grape juice, tomato paste and garlic; stir well, scraping bottom of pan to incorporate browned juices.
Cut potatoes in quarters; stir into pan with carrots, onions and herbs. Continue simmering , partially covered, 15 minutes.
Add peas; simmer 6-8 minutes longer until vegetables are tender.
Add chicken & any juices, stir in.
To serve, sprinkle with minced parsley
Number of Servings: 4
Recipe submitted by SparkPeople user DANYMAN.