Balsamico Chicken With Olives
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Sami | Main dish, Poultry | 4 | Servings |
INGREDIENTS
| 1/2 | Recipe Fricasseed Chicken | |
| frozen or fresh | ||
| 3 | T | Tomato paste |
| 1/2 | c | Low-sodium chicken broth |
| 1/2 | c | Balsamic vinegar |
| 3/4 | c | Pitted green olives, drained |
| 1 | T | Chopped fresh parsley |
INSTRUCTIONS
DEFROST THE FRICASSEED CHICKEN, if frozen. Arrange the chicken pieces in an oven-proof casserole or Dutch oven. Combine the tomato paste, broth and vinegar in a small bowl, and add to the chicken. Add the olives, cover and place in the oven. Turn the oven on to 375F and bake for 20 minutes. Meanwhile, place the fricassee sauce in a small saucepan over medium heat, and cook until it is thick enough to coat a wooden spoon, about 5-to-10 minutes. Uncover the casserole and strain the sauce over the chicken. Continue to bake, uncovered, another 5 minutes. To serve, arrange the chicken and sauce in a serving bowl or on a deep serving platter, and sprinkle with the parsley. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 74
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 0mg
Sodium: 344mg
Potassium: 193.4mg
Carbohydrates: 9.8g
Fiber: 1.4g
Sugar: 6.3g
Protein: 1.5g