4 Servings
vegetable oil, spray
1 1/2 pounds boneless chicken breasts, skinned
2 medium potatoes
2 large carrots
2 medium onions
1/2 cup dry sherry
1/2
teaspoon freshly ground black pepper
2 tablespoons margarine
3 tablespoons
flour
2/3 cup reserved pan juices
1 1/3 cups chicken broth
2 tablespoons
finely chopped parsley
2 tablespoons finely chopped green onions
Preheat oven to 300 F. Lightly spray a deep baking dish or oven-proof earthenware
pot with vegetable oil. Rinse chicken and pat dry. Peel potatoes, cut in half lengthwise,
slice and place in prepared dish. Peel carrots and onions. Cut carrots into sticks
and peel onions into eighths and add both to pot, Arrange chicken over vegetables
in dish. Pour sherry over all and add pepper. Cover and bake 1 1/2 hours. In a small
saucepan over medium-high heat, melt margarine. Add flour and cook, stirring, for
1 minute. Set aside. Remove chicken and vegetables to a warm serving platter, reserving
pan juices. Set aside and keep warm. Blend in 2/3 cup reserved juices and chicken
broth. Bring to a boil, stirring constantly. Add parsley and onion. Pour over chicken
and vegetables.
Amount Per Serving
Calories 543 Calories from Fat 184
Percent Total Calories
From:
Fat 34% Protein 34% Carb. 32%
Nutrient Amount per Serving Value
Total Fat 20 g 32%
Saturated Fat 5 g 23%
Cholesterol 115 mg 38%
Sodium 680 mg 28%
Total Carbohydrate 44 g 15%
Dietary Fiber 2 g 8%
Sugars 0 g
Protein 46 g
Vitamin A 213% Vitamin C 44% Calcium 0% Iron 22%
