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What I Ate Wednesday - Weight Watchers Bella Braised Chicken - 4(?) PP

Braising may be my favorite cooking method. Probably because you generally only have to use one pot. I recently introduced my best friend, Con, to the wonderful world of braising and as we were emailing yesterday, she sent me this ridiculous looking recipe for Beer Braised Chicken with Onions. Holy cow it looked incredible, but I think the carb content may be a little high for me and Coach right now. Either way, it's worth a look here!
This is the recipe I will be making tonight for supper. Like I said, I love braised meats and I think this will hit the spot beautifully. I found it on Weight Watchers, but it doesn't seem to be an actual Weight Watchers recipe. Oh well, it sounds great and is pretty low points (WW gave it 4 PP, seems a little low but I can run with it) and high protein. Can't go wrong there. Enjoy!
Bella Braised Chicken

1 T. unsalted stick margarine
2 onions, chopped
2 celery stalks, diced
1 carrot, diced
2 garlic cloves, minced
3 T. flour
1/4 t. freshly ground black pepper
Six 4 oz. skinless boneless chicken breasts
1 T. olive oil
One 14.5 oz. can diced tomatoes, no salt added
1 cup low sodium chicken broth
1/2 cup dry white wine
2 T. minced parsley, plus more for garnish
1 t. dried thyme leaves

Preheat oven to 325. In large nonstick skillet, melt margarine. Add onions, celery, carrot and garlic; cook, stirring as needed, until softened, about 5 minutes. Transfer vegetables to a 3 quart Dutch oven or casserole. In a gallon size sealable plastic bag, combine flour and pepper. Add chicken. Shake to coat. In same skillet, heat oil. Add chicken and brown 2 minutes on each side. Arrange chicken on top of vegetables. Return skillet to heat. Add tomatoes, broth, wine, parsley and thyme. Coo, scraping up browned bits from bottom of skillet until liquid comes to a boil; pour over the chicken. Bake covered until chicken is cooked through and the vegetables are tender, about 1 hour. Serve, sprinkle with additional minced parsley.


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