From: Culinary Center of Kansas City

From: Weight Watchers One Pot Cookbook

Chicken breasts with baby new potatoes, cannelloni beans in a lemon-caper wine sauce. - From: the National Chicken Council

"Brining poultry and meats before roasting is an age-old technique that adds moisture and enhances taste. Despite the saltiness of the brine, the result is not an overly salty bird but rather increased juiciness and a fuller flavor." - From: Williams-Sono

"This recipe is actually a version of coq au vin; chicken in wine sauce with mushrooms." - From: Geronimo