| 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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