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Add a photoServings: 4
Ingredients
- 1 whl roaster breast
- 2 Tbsp. vegetable oil
- 8 sm white onions (about 1/2 lb.)
- 1Â 1/2 c. low-sodium chicken broth
- 1/3 c. dry white wine
- 1 Tbsp. chopped, fresh tarragon or possibly 1 tsp. dry
- 1/4 tsp grnd pepper
- 8 sm potatoes, peeled
- 8 x baby carrots
- 2 c. broccoli florets
- 1/4 c. lowfat milk
- 1Â 1/2 Tbsp. cornstarch
Directions
- Preheat oven to 350F. In 5-qt oven-proof Dutch oven or possibly saucepot over medium-high heat, heat oil. Add in roaster breast; cook 15 to 20 min turning till browned on all sides. Remove and set aside. Add in onions, cook 2 to 3 min or possibly till lightly browned, stirring frequently. Remove onions; pour off excess fat. Return roaster breast to Dutch oven. Add in broth, wine, tarragon and pepper; bring to a boil. Add in potatoes; cover and bake 30 min. Add in onions and carrots; cover.
- Bake 30 min longer or possibly till roaster breast and vegetables are almost tender. Add in broccoli; cover. Bake 8 to 10 min longer or possibly till roaster breast is cooked through and vegetables are tender. (Prepare to this point and chill overnight, if you like.) Remove roaster breast and vegetables to serving platter; keep hot. In small bowl, stir together lowfat milk and cornstarch till smooth; stir into liquid in Dutch oven. Over medium heat, bring to boil; boil l minute, stirring constantly. Serve sauce with roaster breast and vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 564g | |
| Recipe makes 4 servings | |
| Calories 374 | |
| Calories from Fat 71 | 19% |
| Total Fat 8.01g | 10% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.18g | |
| Cholesterol 1mg | 0% |
| Sodium 80mg | 3% |
| Potassium 1528mg | 44% |
| Total Carbs 65.23g | 17% |
| Dietary Fiber 9.1g | 30% |
| Sugars 9.82g | 7% |
| Protein 9.9g | 16% |
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