Chicken Bianco with Baby PotatoesSubmitted by agg79
Makes 4 servings
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From Wegmans Menu Magazine
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Ingredients
| 1 1/4 |
lb boneless skinless chicken breasts |
| 2 |
tsp olive oil |
| 3 |
tbsp shallots, chopped |
| 8 |
oz mushrooms, sliced |
| 1/2 |
cup white wine |
| 3 |
tbsp flour |
| 2 |
cups chicken broth |
| 3/4 |
lb small potatoes, white or red left whole |
| 1/2 |
lb escarole, chopped |
| 2 |
tbsp fresh tarragon, chopped |
| 2 |
roasted peppers, diced |
| 1 |
tbsp capers |
| 1 |
tbsp lemon juice |
Directions
- Preheat oven to 350 degrees.
- Heat oil in large braising pan over Medium. Brown chicken lightly on all sides, 8-10 minutes total. Remove chicken; set aside. Discard all but 1 tbsp oil.
- Add shallots to pan; saute 1 - 2 min. Add mushrooms; saute 3 - 4 min.
- Add wine; stir to deglaze; simmer to reduce by two-thirds to syrupy consistency, 3 - 5 min. Stir in flour; add chicken stock. Return chicken to pan; add potatoes. Bring to simmer. Cover; place on center rack of oven. Braise 45 min.
- Remove pan from oven. Remove chicken from sauce; set aside. Add escarole to pan; simmer 5 min on Medium. Stir in tarragon, peppers and capers. Return chicken to pan; add lemon juice; salt and pepper to taste.
Categories
Chicken, Potatoes, Main Dish
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Serving Size 548.7g |
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Amount Per Serving |
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Total Carbohydrates 27.5g 9%
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| Vitamin A 55% |
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Vitamin C 145% |
| Calcium 6% |
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Iron 13% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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