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Tender chicken and bright vegetables combine deliciously in this blend from Frankie Allen Mann of Warrior, Alabama. "I sometimes serve it over wild rice for an interesting change.
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Nutritional Facts 1 serving (1 cup) equals 303 calories, 15 g fat (2 g saturated fat), 63 mg cholesterol, 766 mg sodium, 14 g carbohydrate, 3 g fiber, 25 g protein.
Originally published as Chicken with Veggies in
March/April 2001, p34
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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