Chicken with Veggies 'n' Gravy Recipe
- 3 medium carrots, chopped
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 2 boneless skinless chicken breast halves (5 ounces each)
- 1/8 teaspoon pepper
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 2/3 cup water
- 1/4 cup white wine or chicken broth
- 2 individually frozen biscuits
- 1. Place the carrots, celery and onion in a 1-1/2-qt. slow cooker; top with chicken. Sprinkle with pepper.
- 2. In a small bowl, combine the soup, water and wine; pour over chicken. Cover and cook on low for 4-5 hours or until meat and vegetables are tender.
- 3. If desired, thicken cooking juices. Meanwhile, bake biscuits according to package directions. Serve with chicken and gravy. Yield: 2 servings.
1 chicken breast with 1-1/2 cups gravy and 1 biscuit equals 601 calories, 23 g fat (6 g saturated fat), 91 mg cholesterol, 1,904 mg sodium, 55 g carbohydrate, 7 g fiber, 38 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.