F.I.S.T. Chicken Breasts w/ Red Wine Sauce
Ingredients:
1 1/2 lbs of Boneless,Skinless Chicken Breasts
1/2 Tsp of Black Pepper
2 tbsp canola oil
1 yellow or white onion, sliced
1 clove garlic, minced
1⁄2 cup (4 ounces) red wine
One 14.5-ounce can stewed tomatoes,with liquid
1 tbsp Worcestershire sauce
2 tsp chili powder
1 tsp thyme
2 tsp BBQ Sauce
1 tbsp chopped fresh parsley
Directions:
1. Slice the chicken breasts in half and pat dry with a clean cotton cloth or paper towel. Season with pepper.
2. Place the oil in a medium saucepan with a heavy bottom and a lid; once the oil is hot, add the chicken. Lightly brown the chicken on all
sides, remove from the pan, and set aside.
3. Add the onions, and garlic to the hot pan. Cook, stirring occasionally, until the onions turn light brown, 4 to 5 minutes.
4. Add the wine; stir to combine with the vegetables and scrape the bottom of the pan to loosen the browned bits. Simmer until the wine
reduces by half in volume, 3 to 4 minutes.
5. Stir in the tomatoes, Worcestershire, chili powder,thyme, and bbq sauce;, then return the chicken to the pan. Bring to a simmer and then reduce heat to low.
6. Cover with a lid and simmer for 35 to 40 minutes.
Drizzled some bbq sauce on top. Served mine with cauliflower mashed potatoes and baked beans.
Nutritional Info: (Without beans and cauliflower)
Per Serving
Calories: 291
Protein: 38g
Carbs: 10g
Total Fat: 11g
Sodium: 307mg
Cholesterol: 78mg
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Ingredients:
1 1/2 lbs of Boneless,Skinless Chicken Breasts
1/2 Tsp of Black Pepper
2 tbsp canola oil
1 yellow or white onion, sliced
1 clove garlic, minced
1⁄2 cup (4 ounces) red wine
One 14.5-ounce can stewed tomatoes,with liquid
1 tbsp Worcestershire sauce
2 tsp chili powder
1 tsp thyme
2 tsp BBQ Sauce
1 tbsp chopped fresh parsley
Directions:
1. Slice the chicken breasts in half and pat dry with a clean cotton cloth or paper towel. Season with pepper.
2. Place the oil in a medium saucepan with a heavy bottom and a lid; once the oil is hot, add the chicken. Lightly brown the chicken on all
sides, remove from the pan, and set aside.
3. Add the onions, and garlic to the hot pan. Cook, stirring occasionally, until the onions turn light brown, 4 to 5 minutes.
4. Add the wine; stir to combine with the vegetables and scrape the bottom of the pan to loosen the browned bits. Simmer until the wine
reduces by half in volume, 3 to 4 minutes.
5. Stir in the tomatoes, Worcestershire, chili powder,thyme, and bbq sauce;, then return the chicken to the pan. Bring to a simmer and then reduce heat to low.
6. Cover with a lid and simmer for 35 to 40 minutes.
Drizzled some bbq sauce on top. Served mine with cauliflower mashed potatoes and baked beans.
Nutritional Info: (Without beans and cauliflower)
Per Serving
Calories: 291
Protein: 38g
Carbs: 10g
Total Fat: 11g
Sodium: 307mg
Cholesterol: 78mg
[attachment deleted by admin]
