Sage Chicken and Potatoes

Sage Chicken and Potatoes

Bring the fabulous taste of pot roast to chicken! Store-bought gravy infuses the dish with down-home flavor.

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

4

servings

4
boneless skinless chicken breasts (about 1 lb)
3
medium unpeeled russet potatoes, cut into 3/4-inch pieces (3 cups)
1 1/2
cups baby-cut carrots
1
jar (12 oz) home-style chicken gravy
2
tablespoons Worcestershire sauce
1
teaspoon dried sage leaves
1/2
teaspoon garlic pepper blend
  1. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange chicken, potatoes and carrots in baking dish.
  2. In small bowl, mix gravy, Worcestershire sauce, sage and garlic pepper. Pour over chicken and vegetables. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
  3. Bake 50 to 60 minutes or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You can use bone-in chicken breasts, but they will take a little longer to cook. Chicken is done when the juices are no longer pink when the centers are cut.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 680mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 4g,
    • Sugars 5g),
  • Protein 31g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 3 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.