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Braised Chicken

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Braised Chicken
269
calories
Calories
0
Print
easy
Difficulty
15 min.
Preparation
ready in 55 min.
Ready in
Nutritions
1 serving contains
Fat10.43 g
Saturated Fat Acids1.84 g
Protein28.41 g
Roughage2.8 g
Sugar added0 g
Calorie269
Carbohydrates/g10.08
Cholesterol/mg74.04
Vitamin A/mg410.58
Vitamin D/μg0.09
Vitamin E/mg1.16
Vitamin B₁/mg0.1
Vitamin B₂/mg0.12
Niacin/mg17.57
Vitamin B₆/mg0.64
Folate/μg17.39
Pantothenic acid/mg0.94
Biotin/μg2.46
Vitamin B₁₂/μg0.29
Vitamin C/mg13.17
Potassium/mg438.08
Calcium/mg69.4
Magnesium/mg39.88
Iron/mg2.47
Zinc/mg1.14
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1 tablespoon
4
boneless, skinless Chicken breasts (washed and dried)
kosher salt (or sea salt)
fresh ground peppers (to taste)
2 cloves
garlic (sliced)
4
shallots (quartered)
1 tablespoon
fresh Oregano Leaf (chopped; plus extra for garnish)
½ cup
kalamata Olives (pitted)
½ cup
spanish Olives (pitted)
½ cup
¾ cup
low-sodium Chicken broth
2
fresh, ripe tomatoes (quartered)
2 tablespoons
2 teaspoons
1
carrot (shredded for garnish)
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Preparation

Preparation steps

Step 1/4
In a large deep saucepan or Dutch oven, heat the oil over medium-high heat. Season the chicken with salt and pepper and cook chicken until it is browned on all sides, about 6-8 minutes. Remove chicken from pan and set aside.
Step 2/4
Add garlic, shallots, and oregano and olives, saute until fragrant, about 1 minute. Add wine and cook, scraping up all the browned bits, until liquid has almost evaporated, about 2 minutes.
Step 3/4
Add broth and return chicken to the pan. Bring to a boil, reduce heat to a simmer, cover and cook for about 15 minutes. Add tomatoes and capers. Cover, and simmer until chicken is cooked through, about 10-15 minutes. Stir in lemon juice.
Step 4/4
Transfer chicken to 4 individual plates. Spoon vegetables and sauce over chicken. Garnish with oregano and shredded carrots. Serve.

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