| |
| INGREDIENTS |
| 2 |
cloves garlic, minced |
| ¼ c |
shallots, minced |
| 1 |
large celery stalk, diced |
| 8 oz |
baby carrots |
| 4 oz |
mushrooms, chopped |
| ½ |
large red pepper, diced |
| ¼ c |
all-purpose flour |
| 1 tsp |
dried thyme |
| 1 tsp |
dried oregano |
| |
Freshly ground pepper |
| 1 lb |
boneless, skinless chicken breasts, cut into pieces |
| 1 c |
low-fat, low-sodium chicken broth |
| 1 c |
dry white wine |
| ½ c |
dried lentils |
|
|
|
| RECIPE |
- Heat oil in large dutch oven or pot over medium heat.
- Sauté garlic, shallots, celery, carrots, mushrooms and red pepper until softened, about 5 minutes.
- Put flour, thyme, oregano and pepper in shallow dish.
- Dredge chicken pieces in flour and add to pot and cook until browned.
- Add chicken broth, white wine and lentils, bring to a boil, cover and cook until lentils are tender, about 20 minutes.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
2 cups
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
306 |
|
| Total Fat |
2 |
g |
|
| Saturated Fat |
0 |
g |
|
|
|
| Sodium |
130 mg |
|
| Total Carbohydrates |
36 g |
|
| Fiber |
10 g |
|
| Protein |
35 g |
|
|
|
