Coq Au Vin (Low Calorie Oven-Baked)
Submitted by devora
Lighter Coq Au Vin, oven-baked chicken breasts in white wine with golden mushrooms and pearl onions for guilt-free French dining.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
80 minCraving French bistro elegance without the calorie bomb? This low-calorie Coq Au Vin delivers.
Skinless chicken breasts get dredged in seasoned flour, then baked in a fragrant white wine sauce with caramelized mushrooms and sweet pearl onions. Fresh herbs like thyme, chives, and parsley bring garden-fresh brightness.
You can enjoy sophisticated French cuisine any weeknight without guilt. The oven does the work while you set the table.
Chef Tips
- Pat chicken completely dry before dredging for better browning
- Use a light, crisp white wine like Sauvignon Blanc or Pinot Grigio
- Don’t skip scraping up the browned bits from the pan (that’s pure flavor gold)
- Serve over cauliflower rice to keep it low-carb
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Rinse chicken and pat dry.
Melt 2 teaspoons margarine in a large non-stick skillet over medium heat.
Add garlic powder and herbs; stir together 30 seconds.
Dredge chicken in flour.
Add to skillet and cook until brown on both sides.
Remove to a small casserole; set aside.
Add remaining 2 teaspoons margarine to skillet.
Add mushrooms and onions; sauté until golden.
Add to casserole.
Pour wine into skillet and scrape up browned pieces.
Pour over chicken.
Bake, covered, 50 to 60 minutes or until tender.
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