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Baked Chicken With Wine Sauce

Serves: 8
Total Calories: 150

Ingredients

4 tablespoons low-calorie margarine
4 whole boneless, skinless chicken breasts, halved
3 tablespoons flour
1/2 cup low-sodium chicken broth
3/4 cup low-fat sour cream
1/4 cup dry white wine
2 teaspoons grated lemon peels
1 teaspoon salt (optional)
Fresh ground pepper
1 teaspoon minced fresh thyme
1/2 teaspoon ground sage
1/2 cup sliced mushrooms
fresh parsley sprigs

Directions:

1. Melt 2 Tbsp of the margarine in a shallow baking dish place chicken breasts in the dish. Bake in a 350°F oven, uncovered, for 30 minutes.

2. Meanwhile, melt remaining margarine in a saucepan, add the flour, and stir until smooth. Add the chicken broth and stir until mixture is thickened. Add the sour cream, wine, lemon rind, salt, pepper, thyme, and sage. Stir until completely smooth.

3. Remove the chicken from the oven and turn the chicken breasts over. Cover the chicken with the mushrooms and pour the sauce over the top. Continue to bake, uncovered, for another 30 minutes or until chicken is tender. Transfer chicken to serving platter, spoon sauce over the chicken, garnish with parsley sprigs, and serve.

EXCHANGES
1/2 Starch
3 Lean Meat

NUTRITION FACTS
Calories 214
Calories from Fat 67
Total Fat 7 grams
Saturated Fat 2 grams
Cholesterol 72 milligrams
Sodium 142 milligrams
Total Carbohydrate 6 grams
Dietary Fiber 0 grams
Sugars 3 grams
Protein 29 grams

Nutritional Facts:

Serves: 8
Total Calories: 150
Calories from Fat: 63

This Baked Chicken With Wine Sauce recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.


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