Home, About Me, Recipes, Hints & Tips
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 |
| 3 | tablespoons water |
| 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.