Ww 5 Points - Chicken Breasts W. Peaches In Zinfandel Wine Sauce

1. 1

   Combine the cider, vinegar, shallot, and garlic in a zip-close plastic bag.

2. 2

   Add the chicken, squeeze air out and seal the bag, turn to coat the chicken.

3. 3

   Refridgerate, turning bag occasionally, at least 30 minute.

4. 4

   Preheat oven to 375*F.

5. 5

   Spray rack of roasting pan with nonstick spray and place in pan.

6. 6

   Shake the excess marinade from the chicken and arrange on the rack.

7. 7

   Bake until cooked through, 30-35 minute.

8. 8

   Meanwhile, dissolve cornstarch in 2 tbsp of the broth in small bowl.

9. 9

   Combine remaining broth, the peaches, and wine in small saucepan.

10. 10

    Bring mixture to a boil and stir in cornstarch mixture.

11. 11

    Simmer, stirring, until heated through and slightly thickened, about 2 minute.

12. 12

    When chicken is cooked, sliced each breast across the grain.

13. 13

    Spoon warm sauce over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.