Tender chicken and potatoes in broth
Combine first six ingredients in large bag. Add chicken, shaking to coat.
Heat oil over medium heat. Add chicken and remaining flour to pan. Cook 3 minutes per side or until lightly brown. Add carrots and cook 3 minutes, stirring frequently. Add broth (and wine, if using), onion and potatoes. Reduce heat and simmer for approximately 35 minutes or until chicken is done and veggies are tender.
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 6 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 221.5mg||8 %|
|Potassium 440.8mg||12 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 18.2g|
|Protein 3.7g||5 %|
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Calories per serving: 102
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