• 6servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, D
MineralsIodine, Fluorine, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 5 potato es (boiling variety), cut into large cubes

  2. 1/2 C whole wheat flour

  3. 1/2 t paprika

  4. 6 boneless, skinless chicken breasts

  5. 1/4 C fat free chicken stock

  6. 1 large onion , chopped

  7. 3/4 C mushroom s, chopped

  8. 1/2 C green bell pepper , chopped

  9. 1/2 C celery , chopped

  10. 3 cloves garlic , crushed

  11. 3/4 T soy sauce

  12. 1/8 t cayenne pepper

  13. 1/2 C dry white wine

  14. 16 oz. can diced tomatoes in juice

Instructions Jump to Ingredients ↑

  1. Combine the flour and paprika in a shallow bowl, mixing well. Pound chicken to 1/2" thickness and coat with flour mixture. Shake off excess and set aside.

  2. Bring the chicken stock to a boil in a large skillet. Add the onion, mushrooms, green pepper, celery and garlic. Cook the vegetables over moderate heat for 5 minutes, stirring occasionally, then add the soy sauce, pepper and the chicken breasts. Cover and simmer for 5 - 10 minutes, stirring if needed. Stir in the wine and tomatoes. Bring the sauce to a boil, then lower the heat. At this stage, if desired, the skillet contents may be transferred to a baking dish for oven-baking. In either case, arrange the potatoes around the chicken, cover and simmer (or bake at 325 degrees) for 25 minute3s or until the chicken and potatoes are tender. Stir occasionally basting the chicken and potatoes with the sauce.


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