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Braised Chicken with Beans and Squash
Source: dLife

Savory chicken braised in wine and broth with squash, beans and tomatoes.

Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 300.9
Total Carbs 25.7 g
Dietary Fiber 5.7 g
Sugars 5.0 g
Total Fat 10.6 g
Saturated Fat 2.7 g
Unsaturated Fat 0.7 g
Potassium 633.2 mg
Protein 23.8 g
Sodium 98.0 mg
Dietary Exchanges
1/2 Fat , 2 1/2 Vegetables , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. In a large skillet coated with cooking spray, cook chicken over medium-high heat until light brown, turning to brown evenly. Remove chicken from skillet. Drain off fat.
  2. Add wine, bouillon granules, and garlic to skillet. Bring to boiling; reduce heat.
  3. Boil gently, uncovered, about 3 minutes or until liquid is reduced by about half, scraping up any crusty browned bits from bottom of skillet.
  4. Stir in dried herbs (if using) and pepper. Return chicken to skillet.
  5. Add squash. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until chicken is no longer pink (180 degrees) and squash is nearly tender.
  6. Stir in beans, undrained tomatoes, and, if using, fresh oregano, thyme, and savory. Simmer, uncovered, about 5 minutes more or until bean mixture is slightly thickened.
  7. To serve, spoon the bean mixture into shallow bowls. Place chicken on top of bean mixture. Sprinkle with parsley.

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