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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 240.1
  • Total Fat: 1.8 g
  • Cholesterol: 65.7 mg
  • Sodium: 412.4 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 4.4 g
  • Protein: 28.5 g

View full nutritional breakdown of "Stewed Chicken" calories by ingredient
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"Stewed Chicken"

Submitted by: CANEY3

Introduction

I re-wrote this recipe from one my mother used to make. She used the whole chicken frying it in chicken smaltz (rendered chicken fat - like lard). I wanted to make the same dish only heart healthy.

This still is a family favorite. We like it over noodles or rice.
I re-wrote this recipe from one my mother used to make. She used the whole chicken frying it in chicken smaltz (rendered chicken fat - like lard). I wanted to make the same dish only heart healthy.

This still is a family favorite. We like it over noodles or rice.

Number of Servings: 4

Ingredients

    2 cups Chopped Onions
    2 cups Chopped carrots
    2 cups Chopped Celery
    3 garlic cloves diced
    1 cup of white wine
    1 cup of Vegetable broth
    1 tablespoon dill weed
    2 teaspoons of Ms Dash original blend
    1 lb of Boneless, Skinless Chicken breast

Directions

Spray a large pan with vegetable spary. Saute onions, carrots, celery until onions start turning limp.

Add garlic and wine cook for 1 minute. Add vegetable broth, dill weed and seasoning, bring to boil and cook for 2 minutes.

Reduce heat to simmer and place chicken breast on top of vegetable mixture. Cook for 10 minutes covered. Turn heat off leave pot on burner and let sit for an additional 10 to 15 minutes. Check to see if chicken is cooked through.

Remove chicken to warm platter. Puree vegetables and return to pan. Place chicken breasts back in to sauce and heat for about 2 minutes.

To serve place noodles or rice on plate, top with chicken portion and then sauce.



NOTE: If you do not like dill try cilantro. And if you do not like chicken or turkey, try salmon.

Number of Servings: 4

Recipe submitted by SparkPeople user CANEY3.






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