| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Bobbie’s no, Chicken, Main dishes, Onions, Side dishes | 4 | Servings |
INGREDIENTS
| 1 1/4 | c | Dry white wine; OR ready-to-serve fat-free reduced sodium, chicken broth |
| 4 | Boneless; skinless chicken breast thighs, about 1 pound * | |
| 3 | Cloves garlic; finely chopped | |
| 1/2 | c | Frozen pearl onions |
| 1 | tb | Italian seasoning |
| 2 | md | Bell peppers; sliced |
| 6 | Kalamata olives; pitted/chopped ** | |
| 2 | c | Hot cooked rice |
INSTRUCTIONS
Heat 1/4 cup of the wine to boiling in a 10 inch nonstick skillet. Cook chicken in wine, turning once, until brown. Remove chicken from skillet; keep warm. Add garlic, onions, Italian seasoning, bell peppers, olives and remaining 1 cup wine to skillet. Heat to boiling; boil 5 minutes. Add chicken to skillet; reduce heat to medium. Cook 10-15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve over rice. Serves 4. *one pound boneless, skinless chicken breast halves can be substituted for the thighs. ** 1/4 cup chopped pitted olives can be used instead of the Kalamata olives. Per serving: 245 calories, 6 grams fat (CFF-55), 45 mg. cholesterol, 130 mg. sodium, 29 grams carbohydrate, 18 grams protein Diet Exchanges : 2 starch, 2 very lean meat, 1 fat MC formatting by bobbi744@sojourn.com Recipe by: Betty Crocker, Speedy Summer Suppers, p. 76 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on May 01, 1998
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