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Chicken Marengo |
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Serves: 4 Print this RecipePrep Time: 30 minutes - Yield: 4 servings 1 tablespoon olive or vegetable oil 4 bone-in chicken breast halves, skin removed 1 tablespoon all-purpose flour 1/2 teaspoon dried basil leaves 1/4 teaspoon garlic powder 1/8 teaspoon pepper 1/2 cup dry white wine, or chicken broth 2 tablespoons tomato paste 2 (16-ounce) cans whole regular or Italian tomatoes, well drained, cut up 1/2 cup coarsely chopped green bell peppers 1 medium onion, cut into 8 thin wedges 1/4 cup halved or sliced ripe olives 1. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken breast halves; cook until browned on all sides. 2. Meanwhile, in medium bowl, combine flour, basil, garlic powder, pepper, wine and tomato paste; blend until smooth. Stir in tomatoes. 3. Move chicken to side of skillet; add tomato mixture. Place chicken, meaty side up, in tomato mixture. Bring to a boil. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally. 4. Turn chicken; stir in bell pepper and onion. Cover; cook an additional 8 to 10 minutes or until chicken is fork-tender and juices run clear, stirring occasionally. Stir in olives. Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 270 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 1 g 5% * Cholesterol: 75 mg 25% * Sodium: 230 mg 10% * Total Carbohydrate: 17 g 6% * Dietary Fiber: 3 g 12% * Sugars: 7 g * Protein: 30 g * Vitamin A: 15% * Vitamin C: 60% * Calcium: 10% * Iron: 15% * Dietary Exchanges: 4 Vegetable, 3 Very Lean Meat, 1 1/2 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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