FOOD REFERENCE WEBSITE

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Food Trivia Quizzes . . Humor . . Poetry . . Crosswords . . CookBook Reviews . . Food Posters . . Catalogs . . Magazines . . Gourmet Tours . . Key West Info . . Cooking Schools . . Festivals & Shows . . Search .

Next Recipe

YOU ARE HERE >>

 RECIPES

 Poultry RecipesChicken Recipes pg 2 >  Chicken with Green Sauce >

Sign up for FoodReference Weekly Newsletter
 


 

food125x125B


 

 

..Chicken Recipes pg 2.. ..Chicken Breast with Avocado Risotto.. ..Chicken Breasts with Broccoli Pesto.. ..Chicken Breasts with Curried Fruit.. ..Chicken & Broccoli Bake.. ..Chicken Cabbage Stir Fry.. ..Chicken Cacciatora 1.. ..Chicken Cacciatore 2.. ..Chicken Cacciatore with Mushrooms.. ..Chicken Cacciatore with Rice.. ..Chicken with California Pistachio Sauce.. ..Chicken Cassoulet.. ..Chicken Chasseur.. ..Chicken Cordon Bleu.. ..Chicken Cordon Bleu 2.. ..Chicken Cranberry Bake.. ..Chicken Croquettes (1881).. ..Chicken Curry with Dried Plums.. ..Chicken Divan.. ..Chicken and Dumplings.. ..Chicken Florentine.. ..Chicken with Green Sauce.. ..Chicken Habanero.. ..Chicken with Horseradish.. ..Chicken Italiano, Crock Pot.. ..Chicken & Kashi Casserole.. ..Chicken Kiev.. ..Chicken with Kraut.. ..Chicken Mango Stir Fry.. ..Chicken Marsala, Heart Healthy.. ..Chicken Marsala 2.. ..Chicken Milanese.. ..Chicken Mole 1.. ..Chicken Mole 2.. ..Chicken Mole Ole.. ..Chicken Monterey.. ..Chicken Paella.. ..Chicken en Papillote with Vegetables.. ..Chicken Paprika, Classic.. ..Chicken Paprikas.. ..Chicken Pasta.. ..CHICKEN POT PIES >>>>>..

. Home . . Recipes . . About & Contact . . Links .

 

CHICKEN WITH GREEN SAUCE

 

Recipe from Weight Watchers All Time Favorites
Hands-On Prep: 20 Min
Cook: 30 Min
Serves: 4

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.

 

 

Please feel free to link to any pages of FoodReference.com from your website.

All contents of this website are
Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com
 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.