Ingrédients pour Ww 5 Points Chicken Breasts W Peaches In Zinfandel Wine Sauce
- Apple Cider
- Cider Vinegar
- Shallots
- 1 clove minced garlic
- Boneless Skinless Chicken Breast
- 1 tablespoon cornstarch
- Low Sodium Chicken Broth
- Peach
- Red Zinfandel Wine
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Comment préparer Ww 5 Points Chicken Breasts W Peaches In Zinfandel Wine Sauce
- In a zip-top bag, combine 1/4 cup apple cider vinegar, 2 tablespoons apple cider, 1 tablespoon finely chopped shallot, and 1 clove minced garlic.
- Add 4 boneless, skinless chicken breasts (about 1.5 lbs total) to the bag. Squeeze out excess air, seal, and turn to coat the chicken completely.
- Refrigerate for at least 30 minutes, turning the bag occasionally.
- Preheat oven to 375°F (190°C).
- Lightly spray a wire rack placed in a roasting pan with nonstick cooking spray.
- Remove chicken from bag, shaking off excess marinade. Arrange chicken breasts on the prepared rack.
- Bake for 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Meanwhile, in a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons of chicken broth until smooth.
- In a small saucepan, combine 1 cup chicken broth, 1 cup of peeled and sliced fresh peaches (about 2 medium peaches), and 1/2 cup Zinfandel wine.
- Bring the mixture to a boil over medium heat. Slowly whisk in the cornstarch slurry.
- Reduce heat to low and simmer, stirring constantly, until the sauce thickens slightly (about 2 minutes).
- Once the chicken is cooked, slice each breast across the grain.
- Spoon the warm peach Zinfandel sauce generously over the chicken and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
11g
Fat
2g
Carbs
1g
