Home, About Me, Recipes, Hints & Tips
|4||chicken breast halves, or use 8 thighs, skin removed|
|1/2||teaspoon dried thyme|
|1/2||teaspoon dried rosemary, crushed|
|1/2||teaspoon dried basil|
|1/4||teaspoon fresh ground black pepper|
|1||cup white wine|
|3||tablespoons all-purpose flour|
|1/4||cup shredded carrot|
|1/4||cup shredded zucchini|
|2||tablespoons sliced green onions including tops|
|vegetable cooking spray|
Trim excess fat from chicken; place chicken in a
13 x 9 x 2 inch baking dish or one that easily
accommodates them. sprinkle with thyme, rosemary,
basil, and pepper. Pour wine around chicken.
Cover and bake at 350° for 45 minutes.
Uncover and bake for 15 minutes.
Remove chicken to a warm platter, using a slotted spoon.
Combine flour and water to form a smooth paste.
Place cooking juices in a small saucepan; stir in flour paste.
Cook over medium heat, stirring constantly, until thickened
and bubbly. Remove from heat.
Coat a small skillet with cooking spray, place over
medium heat until hot. Add carrots, zucchini,
and onion; saute until tender.
Stir sauteed vegetables into sauce.
Spoon sauce evenly over chicken to serve.
* Can use 2 chicken breast but keep other measurements the same.