Recipe Type: Carrot, Chicken, Gourmet, High Fiber, Onion, Prune, Quick & Easy, Roast, Winter
Ingredients: 1 1/2 teaspoons all-purpose flour, 1 onion, cut into 1/2-inch wedges, 1 tablespoon unsalted butter, 1 teaspoon minced fresh parsley leaves, 1 whole chicken breast, split, 1/2 teaspoon dried thyme leaves, 2 carrots, cut into 1/4-inch slices, 2 tablespoons dry white wine,2/3 cup low-salt chicken broth, 6 pitted prunes, Garnish: parsley sprigs, three 1/4-inch-thick lemon slices
Curried Chicken Salad
Manhattan Clam Chowder
Roasted Butternut Squash
This information is per serving.
Baja Fish Tacos
Mexican Street Corn
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Pineapple Upside Down Cake
Photos Recipe Bring 4 cups water to a simmer with chicken broth...
Copyright © 2017. Science of Cooking