• Ingredients: 23
  • Serves: 4

Braised chicken with onions and herbs with large boneless chicken breast halves with skin, butter, chopped onion, bay leaves, chopped fresh rosemary, canned low-salt chicken broth, dry white wine.

Ingredients

  • 4 large boneless chicken breast halves with skin
  • 2 tbsps. butter
  • 1 1/2 cups chopped onion
  • 3 bay leaves
  • 2 1/2 tsps. chopped fresh rosemary
  • 1 1/2 cups canned low-salt chicken broth
  • 1/2 cup dry white wine

For dressing

For cups

  • 1/2 tsp. anise seeds
  • a 16- to 18-inch round of very thin, pliable lavash
  • 1/2 tsp. coarse salt

For sauce:

  • 1/2 cup fat-free chicken broth
  • 1/4 cup fresh lime juice
  • 2 tbsps. molasses
  • 1 tsp. cornstarch

Directions

  1. Step 1 Sprinkle chicken with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet; sauté until brown, about 3 minutes per side.

    For this step you will need

  2. Step 2 Using tongs, transfer chicken to plate. Add onion, bay leaves and rosemary to skillet. Reduce heat to medium; sauté until onion is tender, about 6 minutes.

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  3. Step 3 Add broth and wine. Boil until mixture thickens slightly, stirring occasionally, about 8 minutes. Return chicken to skillet; spoon sauce over.

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  4. Step 4 Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.

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Nutrition information

Calories 490 Carbohydrates 6 g (2%)
Fat 27 g (42%) Protein 50 g (99%)
Saturated Fat 10 g (49%) Sodium 173 mg (7%)
Polyunsaturated Fat 5 g Fiber 1 g (4%)
Monounsaturated Fat 10 g Cholesterol 160 mg (53%)