There is something very comforting about casseroles during the cold winter months. The trouble is, casseroles are often loaded with calories and carbs (probably why they are so comforting in the first place!) I decided to search for a healthy alternative and discovered this recipe. It is excellent! It will definitely be going into my regular meal rotation.
4 boneless, skinless chicken breasts
1/4 cup all purpose gluten free flour
Freshly ground black pepper
1 tbsp oregano/Italian herbs
1 tbsp olive oil
1 medium yellow onion, chopped
4 stalks celery, chopped
4 large carrots, chopped
4 medium potatoes, chopped
1 1/2 cups low sodium chicken broth
1/2 cup white wine
Preheat oven to 350 degrees F.
Combine flour, pepper and herbs then coat the chicken in the flour/herb mixture. Heat the oil in a large frying pan and brown both sides of the chicken breasts. Remove and set aside.
Add the vegetables to the pan along with a few tablespoons of the broth and cook until vegetables begin to soften. Add remaining chicken broth and wine. Bring to a boil then reduce heat to a simmer.
Put the chicken breasts into a roasting pan. Pour the vegetables and liquid over the chicken and cover. Cook for 45 minutes in the preheated oven.