Note: This recipe is especially for pregnant
and breastfeeding women, but it can be a nutritious part of
almost anyone's diet. Pregnant and breastfeeding women need
to consume extra calories and eat a variety of nutritious foods
to contribute to their baby's growth and
60 minutes, including cook time
- 4 boneless, skinless chicken breasts
- 1 tbsp. olive or canola oil
- 10 oz. dry red wine (cabernet or burgundy; see
- 10 oz. beef broth
- 1 tbsp. cornstarch
- 1 tbsp. catsup
- 1/4 tsp. thyme
- 2 bay leaves
- 2 cloves garlic
- salt and pepper to taste
- Whisk cornstarch into beef broth; set aside.
- In nonstick skillet, heat olive oil over medium-high heat.
Make sure oil is hot before browning chicken.
- Brown chicken on all sides: 2 minutes on each big side, 45
seconds on each thin side.
- Reduce heat to low and season chicken with salt and pepper to
- Cook an additional 5 minutes per side.
- Add wine, beef broth/cornstarch, catsup, thyme, bay leaves,
and garlic. Bring to boil. Reduce heat and simmer for 30 minutes,
covered. Sauce will thicken slightly.
1 chicken breast + sauce
Nutritional analysis (per serving):
36 g protein
5 g fat
1 g sat. fat
6 g carbohydrate
82 mg cholesterol
518 mg sodium
32 mg calcium
2 mg iron
9 mcg folic acid
Nutritional analysis may vary depending on ingredient brands
Alcohol from wine contributes 49 calories (7 g alcohol/ serving).
Alcohol boils off during cooking, but alcohol-free red wine can
also be used as a substitute.
Why this recipe is good for pregnant or breastfeeding
This recipe is an excellent source of protein, B6, and niacin,
which are important during pregnancy and breastfeeding.
Mary L. Gavin, MD, and Tracy Chivari, MS, RD, CDN
Date reviewed: May 2006
Note: All information is for educational purposes only. For specific medical advice,
diagnoses, and treatment, consult your doctor.
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