Serves: 6
Total Calories: 118
1. In a 5-quart Dutch oven over medium heat, saute onion and garlic in oil for 3 minutes or until onion begins to soften. Add chicken, carrots, celery, salt and pepper.
2. In a small bowl, whisk 1 1/2 cups of the water, wine and tomato paste until blended pour over chicken and vegetables. Over high heat, bring to a boil reduce heat to low, cover and simmer for 50 minutes or until chicken and vegetables are tender. Transfer chicken and vegetables to a platter cover and keep warm.
3. In a small bowl, stir remaining 1/4 cup water and cornstarch until smooth. Stir into liquid in Dutch oven. Stirring over medium heat, bring to a boil and boil for 1 minute. Stir in parsley and lemon rind.
4. Spoon some sauce over chicken and vegetables. Serve remaining sauce separately.
This Chicken Milanese recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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