Coq Au Vin
Yield
4 servingsPrep
20 minCook
60 minReady
80 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breast halves, boneless, skinless
boneless |
|
| 2E+1 | ml |
margarine
|
|
| 0.6 | ml |
garlic powder
|
|
| 0.6 | ml |
thyme
dried |
*
|
| 0.6 | ml |
lemon pepper
|
*
|
| 2.5 | ml |
chives
minced |
|
| 15 | ml |
parsley leaves
chopped |
|
| 15 | ml |
all-purpose flour
|
|
| 115.6 | ml/g |
mushrooms
sliced |
|
| 115.6 | ml/g |
pearl onions
|
*
|
| 59 | ml |
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.
