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Alex Remily: "The whole family liked this recipe a lot, and con…" Read More
11Ingredients
40Minutes
520Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 boneless skinless chicken breasts
- 1 pinch salt (and pepper)
- 2 Tbsp. olive oil
- 1 1/2 lb. baby red potatoes (halved)
- 2 garlic cloves (minced)
- 1 tsp. rosemary (freshly chopped)
- 1/2 cup white wine
- 1 1/2 cups stock (chickens)
- 1 cup haricot vert
- 2 Tbsp. unsalted butter
- 2 tsp. fresh lemon juice
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium450mg19% |
| Potassium1690mg48% |
| Protein49g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C35% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Alex Remily 8 years ago
The whole family liked this recipe a lot, and considering how quick and easy it was, I'll definitely be making it again. I made a couple of modifications. I cubed the chicken breasts instead of cooking them whole. Instead of salt and pepper, I pre-seasoned the chicken with whatever store bought poultry seasoning was in the spice rack. I used dried rosemary instead of fresh. Finally, for the haricot vert I substituted a bag of frozen stir fry veggies that I had to use up. Turned out great.