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Recipe by:
Randy Pollak
Courtesy of Sustainable Table ® Ingredients:
1 ½ Tbs olive oil
1 chicken breasts (cage-free), no skin, no bone, R-T-C -- halved
salt and pepper -- to taste
¾ pound small red potatoes, whole -- halved
4 ounces sliced crimini
2 large garlic cloves -- minced
¼ cup dry white wine
¼ cup low sodium chicken broth
1 teaspoon red pepper flakes
1 teaspoon dried oregano - divided
½ teaspoon dried thyme - divided
1 teaspoon butter - divided
2 large sheets of heavy duty aluminum foil
Special Equipment:
Aluminum foil
Large pot Directions:
Preheat grill on high (or, oven to 450 degrees F).
Heat the oil in a large pot over high heat. Sprinkle the chicken with salt and pepper. Cook the chicken in the pot until golden brown on all sides, about 6-8 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add sliced crimini and saute for 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, red pepper flakes, oregano, and thyme. Bring to a boil and reduce slightly; then remove from heat.
Arrange chicken breast half and ½ of the potatoes on a sheet of foil. Top with ½ of the sliced crimini and drizzle with ½ of the wine and broth mixture. Top with a ½ teaspoon of butter. Fold and seal foil pouch tightly. Repeat procedure for remaining ingredients on the last sheet of foil. Place foil pouches on grill (indirect heat) or in oven and bake for about 15 minutes or until chicken is done and potatoes are soft.
Notes:
Per Serving (excluding unknown items): 428 Calories; 16g Fat (34.0% calories from fat); 33g Protein; 35g Carbohydrate; 4g Dietary Fiber; 77mg Cholesterol; 162mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; ½ Vegetable; 2 ½ Fat. Recipe Number 258 added on 2008-06-07
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