Garlic Gravy Chicken w/ potatoes & carrots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 boneless skinless chicken breast halves1/4 tsp salt1/4 tsp pepper5 garlic cloves2 tbsp light margarine1/2 cup plus 2 tbsp fat free chicken broth (divided)1/2 cup of white wine or additional broth1/2 tsp dried basil1/4 tsp dried oregano1 tbsp all purpose flour4 small baking potatoes3 cups julienned fresh carrots2 tbsp light margarine1 tsp brown sugar1/2 cup apple juice3 tbsp water1 tsp dijon mustard
sprinkle chicken with salt and pepper.
Prepare your baking potatoes to be microwaved - poke holes in potatoes, and saran wrap them up - put in microwave and punch setting of baked potatoes and will cook while you cook chicken.
In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine or additional broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink. --
In a large skillet, saute carrots in butter for 5 minutes. Add brown sugar. Cook and stir for 1 minute until the sugar is dissolved. Stir in the cider, water and mustard. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until carrots are crip-tender.
Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken. (and potatoes if you have any left)
Uncover and cook 3 minutes longer. Stir to coat carrots with the glaze. Then ready to serve.
Number of Servings: 4
Recipe submitted by SparkPeople user MUSHIMCB.
Prepare your baking potatoes to be microwaved - poke holes in potatoes, and saran wrap them up - put in microwave and punch setting of baked potatoes and will cook while you cook chicken.
In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine or additional broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink. --
In a large skillet, saute carrots in butter for 5 minutes. Add brown sugar. Cook and stir for 1 minute until the sugar is dissolved. Stir in the cider, water and mustard. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until carrots are crip-tender.
Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken. (and potatoes if you have any left)
Uncover and cook 3 minutes longer. Stir to coat carrots with the glaze. Then ready to serve.
Number of Servings: 4
Recipe submitted by SparkPeople user MUSHIMCB.
Nutritional Info Amount Per Serving
- Calories: 421.0
- Total Fat: 13.1 g
- Cholesterol: 79.8 mg
- Sodium: 698.2 mg
- Total Carbs: 45.7 g
- Dietary Fiber: 3.5 g
- Protein: 31.1 g
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