*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is a nice light meal. I added a little more garlic to the marinade. And added garlic and onion to the sautéed vegetables as well as a little more herbs. I cut the veggies smaller and used more chicken stock instead of wine because my kids were eating it. I used the veggies I had on hand (broccoli cauliflower red pepper carrots peas). I will make this again when I can get more of the veggies called for! I love zucchini and yellow squash and it would be so good in this.:)
i made this as directed and must admit it was very bland. I expected a little more taste. I may make it again but add some italian dressing to give it more of a tang. I thought the lemon juice would be enough but it just needs something else.
ok so I messed up on my last rating and can't find it for some reason. I mentioned putting seasoning in the flour. Ooopps! wrong recipe. This recipe was delicious. I made a few changes though. I sauteed my zucchini squash and carrots first with McCormick vegetable blend. And my broccoli came out a little overcooked. Next time I will add them two to three minutes later. Yes the recipe is missing something but it is still worth a five star. Oh and if your not a rosemary fan I would cut the serving in half.