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CHICKEN IN WHITE WINE AND TARRAGON
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Servings: 4

INGREDIENTS
4 boneless, skinless chicken breast halves (about 4 ounces each) or 2-1/2 to 3-pound chicken, quartered and skinned, all visible fat removed
1 cup dry white wine (regular or nonalcoholic)
1 tablespoon dried tarragon, crumbled
4 medium cloves garlic, minced, or 2 tsp bottled minced garlic
1 teaspoon dry mustard
1/4 teaspoon pepper

DIRECTIONS
1. Preheat oven to 350 degrees F.
2. Rinse chicken and pat dry with paper towels. Arrange chicken in a shallow broiler-proof pan.
3. Pour wine over chicken.
4. Combine remaining ingredients in a small bowl. Rub on chicken. Cover pan with aluminum foil.
5. Bake for 35 minutes (45 minutes for chicken quarters). Remove foil and turn oven setting to broil. Broil chicken about 5 inches from heat for 2 to 3 minutes, or until lightly browned.

Nutritional Information Per Serving:
Calories: 173; Fat: 3 grams; Carbohydrates: 2 grams; Protein: 23 grams; Sodium: 59 mg; Cholesterol: 63 mg
Exchanges: 3 Low-Fat Meat

Source: "The New American Heart Association Cookbook"
This recipe appears courtesy of Random House and is excerpted from "The New American Heart Association Cookbook." You can find out about this cookbook at: http://diabeticnewsletter.com/23april2001



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