Rosemary & Thyme Chicken
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Rosemary & Thyme Chicken calories by ingredient
Number of Servings: 4
Ingredients
-
4 Boneless, skinless chicken breasts
1 tbsp Olive Oil
1 tbsp dried Rosemary
1 tbsp dried Thyme
1 pinch crushed Red Pepper
1 small Onion, chopped
2 ribs Celery, chopped
2 tsp Salt
1 tsp freshly ground Black Pepper
1 cup almond milk
Directions
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.