Rosemary & Thyme Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Boneless, skinless chicken breasts1 tbsp Olive Oil1 tbsp dried Rosemary1 tbsp dried Thyme1 pinch crushed Red Pepper1 small Onion, chopped2 ribs Celery, chopped2 tsp Salt1 tsp freshly ground Black Pepper1 cup almond milk
Heat oil in large dutch oven (or large pot)
Cut chicken into small bite size pieces
Cover chicken with salt, pepper, rosemary, thyme & red pepper. Rub in well.
Place chicken in dutch oven and spread evenly. Let sit for about 5 minutes on medium/high heat, until bottom of chicken is a nice golden brown color.
Add onion and celery. Saute until onion & celery is soft.
Slowly add wine and vegetable broth, cooking until chicken is completely cook through and sauce has thickened a little bit.
Cut chicken into small bite size pieces
Cover chicken with salt, pepper, rosemary, thyme & red pepper. Rub in well.
Place chicken in dutch oven and spread evenly. Let sit for about 5 minutes on medium/high heat, until bottom of chicken is a nice golden brown color.
Add onion and celery. Saute until onion & celery is soft.
Slowly add wine and vegetable broth, cooking until chicken is completely cook through and sauce has thickened a little bit.
Nutritional Info Amount Per Serving
- Calories: 188.5
- Total Fat: 8.1 g
- Cholesterol: 65.0 mg
- Sodium: 659.5 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.7 g
- Protein: 25.4 g
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