WW Points: 7
6 pieces chicken – (breast, thigh, leg, etc.)
1 tablespoon margarine
1/4 cup white wine
2 tart apples — pared, cored,
6 celery stalks — chopped
1 medium onion — minced
3 parsley sprigs
1/4 teaspoon paprika
2 1/2 teaspoons flour
2 cups chicken broth
1/2 cup fat-free sour cream
1/2 tablespoon dried tarragon or basil
1/2 cup grated Parmesan cheese
Brown the chicken in margarine. Add the wine and cook another 3 to 5 minutes. Remove the chicken to a warm plate.
To the pan, add the apples, celery, onion, parsley, salt and paprika. Cover the pan and cook until tender (about 5 minutes). Stir in the flour and the chicken broth and bring to a boil. Add the chicken. Cover and simmer until tender, 1 hour or more.
Remove the chicken to a hot ovenproof serving dish. Remove the sauce and cook it. When warm (not hot), add the fat-free sour cream and, stirring constantly, add the tarragon or basil. Pour the sauce over the chicken. Sprinkle generously with parmesan cheese and place under a broiler until the cheese is slightly browned. Serve immediately.
Calories 330; Fat (grams) 13; Percent calories from fat 35; Percent polyunsaturated 7; Percent saturated 14; Percent monounsaturated 14; Cholesterol (milligrams) 91; Sodium (milligrams) 800; Protein (grams) 38; Carbohydrate (grams) 15; Fiber (grams) 2.
Source: Mayo Clinic’s Virtual Cookbook, provided by https://www.madsrecipes.com/