INGREDIENTS

INSTRUCTIONS

Heat the oil and wine in a heavy skillet over medium heat. Add the chicken
breasts and saut. until golden on each side, about 4 to 6 minutes a side.
Remove the chicken from the skillet.
Saut. the garlic for 30 seconds in the pan drippings. Add the onion and
saut. for 3 minutes. Add the tomatoes and bring to a boil.
Lower the heat, add the wine, and simmer for 10 minutes. Add the thyme and
basil and simmer for 5 minutes.
Return the chicken to the skillet and cover. Cook over low heat until the
chicken is cooked through.
Add the olives and parsley and cook 1 minute. Season with pepper and salt
and serve.
Exchanges: Very Lean Meat Exchange -- 4 Vegetable Exchange -- 1
Monounsaturated Fat Exchange -- 1/2 Calories -- 191 Calories from Fat -- 53
Total Fat -- 6g Saturated Fat -- 1g Cholesterol -- 69mg Sodium -- 165mg
Carbohydrate -- 7g Dietary Fiber -- 2g Sugars -- 4g Protein -- 26g
Notes: Recipe for Thursday, 5/7/98
In honor of Mother's Day, this week we are featuring seven delectable
recipes from the cookbook Memorable Menus Made Easy, Robyn Webb's newest
culinary collection of elegant dishes that will make every day a special
occasion at home.
Make this Mother's Day memorable by preparing one or all seven of these
recipes for a truly extraordinary celebration. You can order a copy of this
and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER
(1-800-232-6733).
Copyright © 1998 American Diabetes Association
MC formatted using MC Buster 2.0f & SNT on 5/9/98
Recipe by: http://www.diabetes.org/recipes
Posted to MC-Recipe Digest by Parb at PK <abprice@wf.net> on May 9, 1998

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”