Ingredients

  • 1 tablespoon butter (reduced calorie tub)
  • 3 ounces skinless boneless chicken thighs
  • 10 ounces red potatoes (scrubbed and cubed)
  • 1/2 cup low sodium chicken broth
  • 1 ounce dry white wine
  • broth
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon dried rosemary (crushed)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon cornstarch

Directions

  1. Place butter in 8 inch baking dish. Microwave on high 20 seconds, until melted. Arrange chicken thighs around outside edges of dish; place potatoes in center. With vented cover, microwave on high 3 minutes.
  2. Meanwhile, in small bowl, combine broth, wine, lemon juice, rosemary, thyme, salt and pepper; pour over chicken and stir. Cover and microwave on high 6 to 8 minutes longer, or until chicken is cooked through. Let stand, covered, 5 minutes. With slotted spoon, remove chicken and potatoes to serving platter; cover and keep warm.
  3. Dissolve cornstarch in 1 tablespoon water. Stir cornstarch into cooking liquid. Cover and microwave high 2 minutes, stirring once until thickened. Spoon sauce over chicken. Serves 4.
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NutritionView more

140Calories
Sodium8%DV200mg
Fat9%DV6g
Protein12%DV6g
Carbs5%DV14g
Fiber8%DV2g

PER SERVING *

Calories140Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat2.5g13%
Trans Fat
Cholesterol25mg8%
Sodium200mg8%
Potassium410mg12%
Protein6g12%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate14g5%
Dietary Fiber2g8%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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