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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450 degrees. Coat large, heavy nonstick roasting pan with olive oil cooking spray. | 2. Toss root vegetables with vinegar, 2 teaspoons tarragon, 1/2 teaspoon thyme, garlic, salt, black and red pepper until coated. Bake in preheated oven 30 to 45 minutes, until vegetables begin to caramelize. | 3. Add green beans. Bake 10 to 15 minutes longer, until vegetables are tender. | 4. Remove vegetables to large bowl. Cover to keep warm. | 5. And wine to pan, scraping brown bits off bottom. Add chicken. Bake 15 to 20 minutes until cooked through. Add chicken to vegetables. Cover. | 6. Place roasting pan on top of range. Add broth. Bring to simmer. | 7. Stir flour with 1/2 cup water until smooth. Add to broth. Cook, stirring constantly, until smooth. | 8. Add 1 teaspoon tarragon and 1/2 teaspoon tyme. Return vegetables and chicken to pan. Toss to coat evenly. Heath through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
root vegetable	3	quarts	cut	-	-	-	-
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
tarragon	3	teaspoons	divided	5.31	0.904	0.4099	0.1303
thyme	1	teaspoon	divided	0.8079999999999999	0.1956	0.0445	0.0134
garlic clove	1			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
red pepper	1/8	teaspoon		0.1562	0.0344	0.0073	0.0017
green bean	4	ounces	cut	35.1534	7.9038	2.0752	0.2495
white wine	3/4	cup		-	-	-	-
chicken breast half	1 1/2		skinless cut	-	-	-	-
chicken broth	2	cans	low sodium	189.1	4.575	26.962	6.343999999999999
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.