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CHICKEN IN RED WINE SAUCE

INGREDIENTS

1 pound 2 ounces chicken parts, skinned

¼ cup dry red table wine

1 tablespoon brandy

2 garlic cloves, minced

½ cup each frozen pearl onions and water

1 tablespoon tomato paste

1 packet instant beef broth and seasoning mix

1.2 cup halved mushroom

1 tablespoon all-purpose flour

1 bay leaf

1 tablespoon chopped fresh parsley

1/8 teaspoon each pepper and thyme leaves (optional)


DIRECTIONS

In four quart microwavable casserole arrange chicken parts in a single layer in center of casserole. In 1-cup liquid measure combine wine, brandy, and garlic and pour evenly over chicken. Cover with vented plastic wrap and microwave on medium-high for 5 minutes. Turn chicken pieces over; add onions, re-cover with vented plastic wrap, and cook on medium-high for 5 minutes, until inside of chicken is still pink. In 1-cup liquid measure combine water, tomato paste, and broth mix and stir to combine. Arrange mushrooms around chicken in casserole and sprinkle with flour; add tomato paste mixture and bay leaf. Re-cover with vented plastic wrap and microwave on medium-high for 5 minutes, until chicken is tender and, when pierced with a fork, juices run clear. Stir in parsley, pepper, and if desired, thyme and let stand 1 minute. Remove and discard bay leaf.


MAKES 2 SERVINGS

Per serving: 227 calories, 12 grams carbohydrates



The above recipe was taken from WEIGHT WATCHERS MEAL IN A MINUTE COOKBOOK 1989