Ingredients
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3 tablespoons extra-virgin olive oil
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2 cups all-purpose flour
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½ teaspoon salt
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½ teaspoon ground black pepper
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1 cup milk
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2 pounds skinless, boneless chicken breast halves
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2 cups halved baby carrots
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1 (8 ounce) package button mushrooms, sliced
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1 onion, chopped
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2 cups red wine
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2 cups low-sodium chicken broth, or as needed
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2 teaspoons Italian seasoning
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½ teaspoon dried rosemary
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salt and ground black pepper to taste
Directions
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Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated.
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Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot.
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Mix carrots, mushrooms, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables.
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Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.
Editor's Note:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Nutrition Facts (per serving)
514 | Calories |
12g | Fat |
45g | Carbs |
40g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 514 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 3g | 14% |
Cholesterol 91mg | 30% |
Sodium 391mg | 17% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 4g | 13% |
Total Sugars 7g | |
Protein 40g | 80% |
Vitamin C 5mg | 6% |
Calcium 109mg | 8% |
Iron 4mg | 24% |
Potassium 755mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.