| Wine-Poached Chicken and Root Vegetables November, 2005 Serves 4 / By cooking in broth and wine, the chicken develops a complex flavor and melt-in-your-mouth texture. This dish tastes wonderful with the Cranberry-Apple Merlot Sauce. Organic wine suggestion: Cooper Mountain Reserve Pinot Gris. 1/2 tablespoon olive oil 2 teaspoons minced garlic 1/2 cup julienned carrots 1/2 cup julienned parsnips 1/2 medium red onion, diced 1 cup low-sodium chicken broth 2/3 cup dry white wine 4 chicken half breasts (less than 1 inch thick), about 3 ounces each Salt and pepper, to taste 1 teaspoon dried oregano 2 tablespoons chopped fresh rosemary 1 teaspoon dried sage 1. Preheat oven to 325°. In a large sauté pan, heat olive oil over medium heat. Add garlic, carrots, parsnips, onion, and chicken broth. Simmer for 5 minutes. Add white wine and cook for another 2 minutes. Remove from heat and set aside. 2. Season chicken breasts with salt and pepper. Place in an 8x11-inch casserole dish, sprinkle with oregano, rosemary, and sage, and cover with broth-vegetable mixture. 3. Cover with a lid or aluminum foil. Bake for 15 minutes or until chicken is tender and cooked through. Season to taste with salt and pepper. PER SERVING: 158 cal, 21% fat cal, 4g fat, 1g sat fat, 47mg chol, 22g protein, 10g carb, 2g fiber, 177mg sodium |