E-Book:

51

Printed Book:

51

French-Style Chicken

Heat olive oil in a Dutch oven over medium heat and add shallots or pearl onions. Sauté for 8 minutes. Add mushrooms, zucchini and bay leaf. Sauté for 4 more minutes. Add chicken breasts in a single layer, then place sprigs of parsley on top of chicken. Cover with wine and stock, Season with salt and pepper. Bring to a boil, then reduce heat to low, and cover. Simmer for 15 minutes.

 

Add carrots, cover, and simmer for 30 more minutes. Remove the parsley sprigs and bay leaf. Divide the chicken and vegetables between four bowls. Garnish each with chopped parsley.

Ingredients:

1)

olive oil : 1.5 tablespoon

2)

shallots or pearl onions, peeled and ends removed : 12

3)

cremini or white mushrooms : 12

4)

zucchini, chopped : 1

5)

bay leaf : 1

6)

skinless, boneless chicken breast halves : 4

7)

sprigs parsley, stems bruised : 3

8)

low-sodium chicken stock : 0.65 cup

9)

red wine : 1 cup

10)

sea salt : 1 teaspoon

11)

black pepper : 1 teaspoon

12)

carrots, cut into chunks : 2

13)

parsley for garnish :

14)

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