| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken/tur, Main dishes, Low fat |
4 |
Servings |
INGREDIENTS
| 2 |
|
Skinless Boneless Chicken Breasts |
| 1/4 |
ts |
Dried Tarragon |
|
|
Freshly Ground Black Pepper; To Taste |
|
|
Nonstick Cooking Spray |
| 1/4 |
c |
Nonfat Veg Chicken Broth; Low Sod, Or Low Fat |
| 1 |
ts |
Tomato Paste |
| 1 |
tb |
Tarragon Vinegar |
| 1 |
|
Clove Garlic; Mashed |
|
|
Lettuce Or Endive Or Other Greens; Chopped |
| 2 |
c |
Cooked Rice |
INSTRUCTIONS
Preheat oven to 375F. Sprinkle each breast with tarragon and pepper. Spray
a nonstick frying pan with nonstick cooking spray. Sear both sides of each
breast, pressing down on the meat with a spatula until browned. Remove from
heat.
Transfer chicken to a shallow roasting pan. In the same frying pan, mix
together chicken broth, tomato paste, tarragon vinegar and garlic, using
wooden spoon to stir and scrape bits of chicken from the pan bottom. Pour
over chicken breasts and bake 25 - 30 min, or until juices run clear when
breast is pricked with a fork.
To Serve: Arrange lettuce, endive or other greens on serving platter. Top
with chicken breasts and sauce. Garnish with green onion tops. Serve with
rice on the side.
This had a very delicate, wonderful flavor. Really enjoyed it.
NOTES : Cal 230.4, Fat 1.7g, Carb 29.4g, Fib 0.5g, Pro 23.3g, Sod 77mg, CFF
6.7%.
Recipe by: Low Fat Cookbook, Dr. Art Ulene
Posted to Digest eat-lf.v097.n005 by Reggie Dwork <reggie@reggie.com> on
Jan 06, 1998
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“Don’t put a question mark where God puts a period.”