Recipe - Pan-Roasted Chicken

6 Boneless skinless chicken
breast halves
8 small New potatoes; scrubbed
5 small Onions; peeled
4 md Carrots; cut into 3" pieces
One half cup White wine
14 ounce Chicken broth
1 tablespoon Lemon juice
3 Cloves garlic; finely
chopped
1 teaspoon Oregano
One half teaspoon Thyme
One fourth teaspoon Black pepper
2 tablespoon Chopped parsley

1. Preheat the oven to 350 degrees.

2. Arrange the chicken, potatoes, onions, and carrots in a baking dish.

3. Mix the wine, broth, and lemon juice. Pour over chicken and vegetables.

4. Sprinkle on garlic, oregano, thyme and pepper.

5. Bake uncovered 40 to 45 minutes or until chicken is fork tender. Turn
veggies and chicken occasionally and baste with pan juices.

6. Transfer to a serving platter, arranging vegetables around chicken, and
sprinkle with parsley.

NOTES : Calories: 282.4 (8.3% from fat) Fat: 2.6g Cholesterol: 52mg
Carbohydrate: 36.8g Fiber: 5.3g Sodium: 501mg

Recipe by: The Super So Fat, Low Fat, No Fat Cookbook

Posted to EATLF Digest by kitpath@earthlink.net on Nov 09, 1998, converted
by MM_Buster v2.0l.