Coq Au Vin

Submitted by devora

YIELD

4 servings

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

2

EACH CHICKEN BREAST HALVES, BONELESS, SKINLESS
boneless

4

TEASPOONS MARGARINE

⅛

TEASPOON GARLIC POWDER

⅛

TEASPOON THYME
dried *

⅛

TEASPOON LEMON PEPPER *

½

TEASPOON CHIVES
minced

1

TABLESPOON PARSLEY LEAVES
chopped

1

TABLESPOON ALL-PURPOSE FLOUR

4

OUNCES MUSHROOMS
sliced

4

OUNCES PEARL ONIONS *

¼

CUP WHITE WINE *

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.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 55g (1.9 oz)

Amount per Serving

Calories 80 19% of calories from fat

% Daily Value *

Total Fat 2g 3%

Saturated Fat 1g 3%

Trans Fat 0g

Cholesterol 37mg 12%

Sodium 61mg 3%

Total Carbohydrate 1g 1%

Dietary Fiber 0g 1%

Sugars g

Protein 27g

Vitamin A 5% • Vitamin C 2%

Calcium 1% • Iron 3%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium