Ingredients
- 3 tablespoons all-purpose Flour
- 1 tsp Paprika
- 1 tsp Poultry Seasoning
- 1/2 tsp Salt
- ½ tsp freshly ground Black Pepper
- 4 (6-ounce) skinned Chicken Breast halves
- 2 tsp Butter
- 1 ½ cups chopped Onion
- ½ cup chopped Celery
- 3 garlic cloves, minced
- 1 cup fat-free, lower-sodium Chicken Broth
- ¼ cup Dry White Wine
- 2 cups (3-inch) julienne-cut Carrot
- ¼ cup chopped fresh Parsley
Directions
- Combine first 5 ingredients in a large zip-top plastic bag. Add chicken; toss well to coat.
- Remove chicken from bag; reserve flour mixture.
- Melt butter in the Cobb Frying Dish
- Add chicken, breast sides down; sauté 5 minutes or until chicken is browned.
- Remove chicken from pan; keep warm.
- Add onion, celery, and garlic to pan; sauté 5 minutes, stirring occasionally.
- Stir in reserved flour mixture; cook 1 minute.
- Add broth and wine; bring to a boil.
- Add carrot. Return chicken to pan, breast sides up.
- Cover, and simmer 25 minutes or until chicken is done.
- Sprinkle with the chopped parsley.
Recipe Compliments of Cobb Global