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Add a photoServings: 4
Ingredients
- 4 x chicken breasts halves
- 2 Tbsp. unsalted margarine
- 2 lrg carrots, cut into matchstick strips (1-1/2 c.)
- 2 x ribs celery, cut into matchstick strips (1-1/2 c.)
- 1 x green pepper, cut into matchstick strips (1 c.)
- 1 sm shallot, chopped
- 1 x cut low-sodium chicken broth
- 1/8 tsp grnd pepper
- 2 Tbsp. water
- 1 Tbsp. cornstarch
Directions
- Remove and throw away skin and visible fat from chicken breasts. In large skillet over medium heat, heat margarine. Add in chicken, cook 10 to 15 min, turning till browned on all sides. Remove chicken; drain on paper towels. Add in carrot, celery, green pepper, and shallot; cook stirring constantly, 2 min. Remove vegetables; set aside. Stir in broth and pepper; add in chicken. Reduce heat to low; cover and simmer 15 min or possibly till chicken is cooked through.
- Remove breasts to serving plate; keep hot. In c., stir together water and cornstarch till smooth; stir into skillet. Over medium heat, bring to boil; boil 1 minute, stirring constantly. Stir in vegetables ; cook till heated through. To serve, spoon vegetables over chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 4 servings | |
| Calories 319 | |
| Calories from Fat 169 | 53% |
| Total Fat 18.74g | 23% |
| Saturated Fat 4.84g | 19% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 125mg | 5% |
| Potassium 500mg | 14% |
| Total Carbs 6.66g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.43g | 2% |
| Protein 29.73g | 48% |
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