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Chicken and Dates in Red Wine Herb Sauce
Source: dLife

Baked chicken, vegetables, and chopped dates in a seasoned red wine sauce.

Prep Time: 10 minutes
Cook Time: 1 hours
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 160.1
Total Carbs 15.2 g
Dietary Fiber 2.2 g
Sugars 9.9 g
Total Fat 2.8 g
Saturated Fat 0.5 g
Unsaturated Fat 1.4 g
Potassium 467.6 mg
Protein 15.2 g
Sodium 169.4 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Fruits , 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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4 each  boneless skinless chicken breasts
0.125 cup  white all purpose flour
1 tbsp  vegetable oil
1 each  medium onions
0 1/2 oz  medium garlic cloves
2 each  fresh carrots
0 1/2 lb  fresh mushroom slices
1 1/4 cup  low sodium chicken broth
0.6667 cup  red wine
2 tbsp  tomato paste
1 tsp  ground oregano
1 tsp  dried basil
0 1/2 tsp  dried rosemary
0 1/2 cup  chopped dates
  1. Preheat oven to 400°F.
  2. Spread flour on plate and dust both sides of chicken.
  3. Lightly coat large pan with nonstick cooking spray and heat over medium.
  4. Cook chicken until browned on both sides, about 10 minutes. Remove and place in a baking dish.
  5. Return pan to stove, heat oil, and cook onions, garlic, carrots, and mushrooms until soft, about 6-8 minutes.
  6. Add broth, wine, tomato paste, oregano, basil, and rosemary. Cover and simmer 10 minutes, stirring often.
  7. Stir in dates and pour mixture over chicken.
  8. Bake until chicken is thoroughly cooked, about 30 minutes.

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