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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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This is definetly a busy mom's recipe! So easy you won't believe it! The vegetables are so versatile. The wine tenderizes the meat quickly as well as adding a great flavor to the chicken and veggies. My kids like to pick which veggie goes in each time we make this! Any leftover chicken is great diced up in a fresh salad the next day! Hope you enjoy it as much as we do! Ingredients:
6 boneless skinless chicken breasts |
1 cup of boone's farm wild island wine |
2 -3 tablespoons lemon pepper seasoning |
1 sweet onion, diced |
2 (14 1/2 ounce) cans string beans, drained (carrots and new potatoes work well with this also) |
3 tablespoons this can't be butter or 3 tablespoons light margarine |
Directions:
1. Pre-heat oven to 425*. Arrange chicken in a large baking dish. Pour 1 cup of wine over chicken. Should be enough wine to almost cover the chicken, if not add more to your discretion. Sprinkle with lemon pepper seasoning. We like a lot of the seasoning on ours! Add 2 cans string beans, (or other vegetable of choice) and diced onion. Top with butter. Cover with foil and bake for 1 hour or until chicken falls apart with fork.
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