Seriously good fall/winter comfort food!!
Ingredients:
* 4 skinless, boneless chicken breasts
* 1/4 cup flour
* Freshly ground black pepper
* 1 tbsp oregano/mixed Italian herbs
* 1 tsp olive oil
* 1 medium yellow onion, finely chopped (I left this out because I don't tolerate onions)
* 1 stick celery, sliced
* 8 ounces baby carrots
* 8 ounces mushrooms, sliced
* 1 large potato, cut into 1-inch chunks
* 1 1/2 cups fat-free, low sodium chicken broth
* 1-2 tbsps red wine
Preparation:
Preheat oven to 350 degrees.
Coat chicken breasts in a mix of flour, black pepper and Italian herbs. Heat oil on medium high in a large Dutch oven. Brown both sides of chicken breasts, then remove and set aside. Add onion, celery, carrots, mushrooms and potatoes and 1-2 tablespoons of the chicken broth. Sauté vegetables until softened. Add remaining chicken broth and wine. Bring to a boil, then reduce heat to a simmer. Return chicken breasts to Dutch oven. Cover with tight-fitting lid and move to preheated oven. Cook for 45 minutes.
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Chicken Pot Roast
