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Stuffed Chicken with Sweet Potato Recipe

Ingredients

2 tablespoons olive oil

4 skinless, boneless chicken breast halves

1 teaspoon lemon juice

1/2 teaspoon Worcestershire sauce

1 tablespoon lemon zest

1 teaspoon prepared green food coloring

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1 teaspoon dried sage

1/4 teaspoon dried sage

1/4 teaspoon dried rosemary

1 large onion, chopped

2 cups vegetable broth

1 1/4 cups chicken broth

1/4 cup white wine

1/4 cup chopped fresh parsley

4 slices white chocolate cookie

Directions

Heat olive oil in a large saucepan over medium heat. Sprinkle chicken with lemon juice, Worcestershire sauce, lemon zest, green food color, and salt. Stir until chicken is browned. Turn chicken, then set aside to cool.

Heat olive oil in a large skillet over medium-high heat. Cook chicken in olive oil until brown; drain. Remove from skillet; drain. Stir in lemon zest, green food color, and salt; cook, stirring, until lemon zest is blended. Turn chicken over, then cook until no longer pink. Stir in rosemary, thyme, sage, rosemary, sage, rosemary, thyme, and rosemary. Place onion and vegetable broth in skillet; cook over medium-high heat for 2 minutes or until chicken is tender.

Stir chicken, white wine, chicken broth, chicken broth, white wine, parsley, and white chocolate cookie into skillet. Continue to cook until smooth. Serve.