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Sprinkle the chicken with a 1/4 teaspoon of salt. In a large non-stick fry pan, heat the oil over medium-high temperature heat. Add chicken and cook, turning, about 8 minutes or until brown on both sides. Remove chicken; set aside. In the same pan, layer potatoes, onion, chicken, mushrooms, and tomato. In 1-cup measure, mix together broth and wine. Pour over chicken and vegetables. Sprinkle oregano, remaining salt and pepper over all. Heat to boiling; cover, reduce heat to medium-low and cook for about 20 minutes or until the chicken and vegetables are fork tender. Sprinkle with fresh parsley before serving. Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip
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|Serving Size: 1 Serving (90g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 32 (73%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 458.9mg||16 %|
|Potassium 23.6mg||1 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.4g|
|Protein 0.2g||0 %|
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Calories per serving: 44
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