CHICKEN WITH GREEN SAUCE
Ingredients
• 2 teaspoons olive oil
• 1 onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 4 (1/4-pound) skinless boneless chicken breast halves
• 3 cups reduced-sodium chicken broth
• 1/2 cup dry white wine
• 2 tablespoons chopped flat-leaf parsley
• 1 teaspoon herbes de Provence
• 1 garlic clove
• 1/4 teaspoon freshly ground pepper
SAUCE
• 1/2 cup packed flat-leaf parsley leaves
• 1/2 cup packed fresh cilantro leaves
• 5 small green olives, pitted and chopped
• 1 tablespoon fresh lemon juice
• 1/2 tablespoon plain dried bread crumbs
• 1 teaspoon capers, drained
• 1 teaspoon extra-virgin olive oil
• 1 garlic clove
• 1/4 teaspoon freshly ground pepper
• Pinch cayenne
Directions
1. Heat the oil in a large nonstick skillet set over medium-high heat. Add the onion, bell pepper, carrot, and celery; cook, stirring, until softened, about 5 minutes. Add the chicken, broth, wine, parsley, herbes de Provence, garlic, and ground pepper. Bring to a boil; reduce the heat and simmer, covered, until the chicken is cooked through, 12-15 minutes.
2. Meanwhile, to make the sauce, combine all the ingredients in a food processor and pulse until the mixture forms a coarse pesto-like sauce.
3. With a slotted spoon, transfer the chicken and vegetables to a warm platter. Reserve the cooking liquid for another use. Serve the chicken and vegetables with the sauce.
Food Note: Don't discard the cooking liquid in step 3; it can be reused in any dish calling for chicken broth, including risottos, soups, and stews. Refrigerate in an airtight container up to 2 days or freeze up to 2 months.
Nutrition
Per Serving (1 chicken breast, 1/4 cup vegetables, and 2 tablespoons sauce): 213 Cal, 8 g Fat, 2 g Sat Fat, 0 Trans Fat, 62 mg Chol, 302 mg Sod, 9 g Carb, 2 g Fib, 27 g Prot, 62 mg Calc.
Points value: 5.
|
