- 1 cup flour (we used white whole wheat)
- 1/2 teaspoon black pepper
- Kosher or sea salt to taste
- 1 teaspoon dried sage
- 1/4 cup oil (recommend canola or unrefined coconut oil)
- 2.5 pounds chicken pieces(of choice) on the bone, skinless
- 3 carrots, sliced
- 1 potato, cubed
- 2 stalks celery, sliced
- 1 yellow onion, thinly sliced into rings
- 2 cloves garlic, minced
- 2 cups chicken broth, low sodium, fat free
- 1 cup frozen peas
Directions
Sprinkle salt, pepper and sage on chicken, dredge in flour, shake off excess. Add oil to a skillet, turn to medium-high heat and lightly brown chicken on both sides, remove and place on a paper towel. Add onion to the same skillet and saute until tender, about 4 minutes. Add garlic and saute one additional minute.
Nutrition Facts
Servings: 4
Calories: 162
Total Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 35 mg
Dietary Fiber: 1 g
Sodium: 25 mg
Carbohydrates: 5 g
Sugars: 2 g
Protein: 16 g
SmartPoints value : 4
