Festival Chicken

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4 Boneless, skinless chicken breasts
1 tsp Cavender's seasoning
1 tsp Basil
1 tsp Oregano
1-2 Bay leaves
2 Carrots, grated
1 Sprig Cilantro, chopped
1/2 Cup white cooking wine
1/2 small onion, chopped
1 tbs Flax meal
4 tbs Olive oil

Sprinkle Cavender's to coat both sides of chicken breasts. Then sprinkle basil on one side and oregano on the other. Saute the chicken breasts in skillet with olive oil on medium-high. Add bay leaves, onion, carrot, cilantro, flax meal and white cooking wine. Cover and cook on low heat till chicken is tender (about 25 minutes). Uncover, and thicken sauce by increasing heat to medium high for a couple minutes.

- Christie Brooks, R. D.