Chicken With Sun-Dried Tomatoes


Serves: 4
Total Calories: 148

Ingredients

4 boneless, skinless chicken breast halves (about 1 lb total), trimmed of cartilage and fat
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
1 large shallot, minced
2/3 cup low-sodium, low-fat chicken broth
1/2 cup dry white wine
1/8 teaspoon marjoram
1/4 cup chopped sun-dried tomato, rehydrated in small bowl water

Directions:

1. Cut each chicken breast half into 6 equal parts. Sprinkle with salt and pepper.

2. Sauté chicken in oil over moderate heat, turning, until the chicken is just opaque throughout, 4-5 minutes.

3. Remove chicken with a slotted spoon. Add shallot to the skillet and sauté, stirring until softened, about 1 minute. Add broth, wine (much of the alcohol will evaporate, leaving only the flavor), marjoram, and tomatoes.

4. Bring to a boil over moderate heat and cook, uncovered, for 5 minutes, stirring occasionally.

5. Return the chicken to the skillet. Simmer, gently spooning the sauce over the chicken, until heated through. Simmer until sauce is reduced by half.

EXCHANGES
4 Very Lean Meat
1/2 Fat

NUTRITION FACTS
Calories 177
Calories from Fat 47
Total Fat 5g
Saturated Fat 0g
Cholesterol 64mg
Sodium 155mg
Total Carbohydrate 3g
Dietary Fiber 1g
Sugars 2g
Protein 27g

Nutritional Facts:

Serves: 4
Total Calories: 148
Calories from Fat: 37

This Chicken With Sun-Dried Tomatoes recipe is from the Magic Menus for People with Diabetes Cookbook. Download this Cookbook today.


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