From Paulette Vickery's Recipe Collection

WW: BRAZED CHICKEN

main dish, poultry, vegetables

1 tablespoon stick margarine
2 each onions, chopped
2 each celery stalks, diced
1 each carrot, diced
1 teaspoon minced garlic, from a jar
3 tablespoon flour
1/4 teaspoon black pepper
6 each chicken breasts, 4oz
1 tablespoon olive oil
1 can diced tomatoes, 14 1/2oz
1 cup chicken broth
1/2 cup dry white wine
2 tablespoon minced parsley
1 teaspoon dried thyme

Preheat oven to 325 degrees. Melt margarine in a large nonstick skillet. Add onions, celery, carrot, and garlic. Cook, stirring as needed, until vegetables are tender, about 5 minutes. Transfer the vegetables to a 3 quart dutch oven or casserole. In a gallon sized ziplock plastic bag, combine flour and pepper. Add the chicken and shake to coat. In the same skillet, heat the oil. Add chicken, and brown 2 minutes on each side. Arrange the chicken on top of the vegetables. Return the skillet to the heat. Add the tomatoes, broth, wine, parsley and thyme. Cook, scraping up the browned bits from the bottom of the skillet, until liquid comes to a boil, and pour over the chicken. Bake covered, until the chicken is cook through, and the vegetables are tender, about 1 hour. Per serving: calories 232, total fat 6 G, saturated fat 1 G, cholesterol 66 MG, sodium 121 MG, carbohydrate 12 G, fiber 2 G, protein 29 G, calcium 61 MG, points 5.

Yield: 6 servings





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