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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 338.6
  • Total Fat: 10.1 g
  • Cholesterol: 38.3 mg
  • Sodium: 534.8 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 4.4 g
  • Protein: 20.1 g

View full nutritional breakdown of Chicken with Vidalia Onions & Wine calories by ingredient
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Chicken with Vidalia Onions & Wine

Submitted by: PMGOHIO

Introduction

I made this recipe out of ingredients I had on hand one night and it was delicious! My husband is getting quite complimentary on my cooking. I made this recipe out of ingredients I had on hand one night and it was delicious! My husband is getting quite complimentary on my cooking.
Number of Servings: 6

Ingredients

    4 Tbsp. Olive Oil (divided)
    1/4 cup seasoned flour
    1 lb. boneless chicken breasts, pounded thin & cut into smaller pieces
    1 Vidalia onion, sliced
    6 small potatoes, peeled and cubed
    Fresh ground pepper
    Kosher salt
    2 tsp. dried rosemary (or 1 Tbsp. fresh)
    1/4 cup minced fresh parley
    2 Tbsp. flour
    2 cups chicken broth
    1/2 cup dry white wine


Directions

Heat 2 Tbsp. oil in large skillet. Pound chicken breasts thin and cut into smaller pieces (about 4/large breast). Put seasoned flour in zip lock bag and shake each chicken piece in bag to coat. Brown in olive oil over medium-high heat until golden brown on both sides (chicken will not be cooked through); set aside. Add additional 2 Tbsp. olive oil to skillet with sliced onions and potatoes and cook slowly over medium heat until onions are limp and potatoes are slightly browned. Add seasoning and sprinkle with flour. Cook for a minute or two to cook the flour, stirring frequently. Add chicken broth and wine, return chicken to pan, cover and simmer for 20-30 minutes until chicken and potatoes are cooked. Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user PMGOHIO.






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