| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Low-fat, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 4 |
|
Chicken breasts; skinless, bone-in |
| 1 |
tb |
Flour |
| 1/2 |
ts |
Basil |
| 1/4 |
ts |
Garlic powder |
| 1/8 |
ts |
Pepper |
| 1/2 |
c |
Dry white wine or chicken broth |
| 2 |
tb |
Tomato paste |
| 30 |
oz |
Canned tomatoes; cut up, drained |
| 1/2 |
c |
Green pepper; coarsely chopped |
| 1 |
md |
Onion; chopped |
| 1/4 |
c |
Olives; sliced |
INSTRUCTIONS
1. In large skillet over med, heat oil. Add chicken and cook until
browned on all sides.
2. In medium bowl, combine flour, basil, garlic, pepper, wine and tomato
paste and blend until smooth. Stir in tomatoes. Move chicken to side of
skillet. Add tomato mixture, and place chicken, meaty side up, in sauce.
Bring to a boil, reduce heat to medium-low, cover, and cook 10 minutes,
stirring occasionally.
3. Turn chicken. Stir in pepper and onion. Cover, cook an additional
8-10 minutes, until chicken is fork-tender and juices run clear, stirring
occasionally. Stir in olives and serve.
Serve over rice or pasta.
Per serving:
280 calories, 8g fat (26% CFF)
75 mg cholesterol, 230mg sodium
Contributor: "Best Chicken Cookbook" Pillsbury Preparation Time: 00:40
Posted to TNT Recipes Digest, Vol 01, Nr 920 by Cathleen
<catht@interlog.com> on Jan 08, 1998
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