| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Diabetic, Poultry, Main dish | 4 | Servings | |
INGREDIENTS
| 4 | Chicken breast halves; boned skinless (1 lb total) | |
| 7 1/2 | oz | (1) can tomatoes; cut up |
| 3/4 | c | Mushrooms; sliced fresh |
| 1/4 | c | Onion; chopped |
| 1/4 | c | Green pepper; chopped |
| 3 | tb | Dry red wine |
| 1 | cl | Garlic; minced |
| 1 | ts | Oregano; crushed dried |
| 1/4 | ts | Salt |
| 1 | tb | Cold water |
| 2 | ts | Cornstarch; |
INSTRUCTIONS
Rinse chicken; pat dry. In a medium skillet combine undrained tomatoes, mushrooms, onion, green pepper, wine, garlic, oregano, salt, and pepper; place chicken atop vegetable mixture. Bring to boiling, reduce heat. Cover; simmer about 20 minutes or till chicken is tender and no long pink. Transfer chicken to a serving platter; keep warm. Stir together water and cornstarch; stir into skillet mixture. Cook and stir till tickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over chicken. Food Exchange per serving: 3 LEAN MEAT EXHANGES + 1 VEGETABLE EXCHANGE Source: Better Homes and Garden Diabetic Cook Book Brought to you and yours via Nancy O'Brion and Her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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