Serves: 6
Total Calories: 221
One hour before serving:
1. Preheat oven to 350°. Generously butter a 2 1/2 -quart shallow baking dish. Lightly sprinkle chicken pieces with salt. In a 10-inch skillet over medium heat, sauté chicken in butter until no longer pink in the center. Remove chicken set aside.
2. In same skillet over medium heat, sauté mushrooms and green pepper in drippings, using more butter if needed.
3. Add soup, wine, rosemary and thyme stir until blended. Bring to a boil. Stir in chicken and water chestnuts. Place chicken mixture in baking dish. Cover with foil and bake for 20 minutes or until heated through.
This Carolina Herbed Chicken recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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