Directions:
- Rinse chicken; pat dry with paper towels.
- Spray an unheated 12-inch skillet with nonstick cooking spray.
- Preheat skillet over medium heat.
- Add the chicken and cook for 10 to 15 minutes or until lightly brown, turning to brown evenly and adding onion and garlic during the last 5 minutes of cooking.
- Add the potatoes and pumpkin or winter squash.
- Combine wine or broth, rosemary, salt, and pepper; pour over chicken and vegetables. B.
- Ring mixture to boiling; reduce heat.
- Cover and simmer for 25 minutes. Add zucchini. Cover and cook about 5 minutes more or until chicken and vegetables are tender and chicken is no longer pink.
- Using a slotted spoon, transfer chicken and vegetables to a serving platter.
- Pass pan juices.
- If desired, serve with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1071.27 Kcal (4485 kJ) | ||
| Calories from fat | 897.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 99.7g | 153% | |
|---|---|---|---|
| Cholesterol | 237.83mg | 79% | |
| Sodium | 238.61mg | 10% | |
| Potassium | 599.44mg | 13% | |
| Total Carbs | 15.65g | 5% | |
| Sugars | 3.43g | 14% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 24.16g | 48% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.9mg | 5% | |
| Calcium | 44.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 309.06 Kcal (1294 kJ) | ||
| Calories from fat | 258.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.76g | 153% | |
|---|---|---|---|
| Cholesterol | 68.61mg | 79% | |
| Sodium | 68.84mg | 10% | |
| Potassium | 172.94mg | 13% | |
| Total Carbs | 4.52g | 5% | |
| Sugars | 0.99g | 14% | |
| Dietary Fiber | 0.57g | 8% | |
| Protein | 6.97g | 48% | |
| Vitamin C | 1.9mg | 11% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.3mg | 5% | |
| Calcium | 12.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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