| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Low-fat, Main dish, Poultry | 4 | Servings | |
INGREDIENTS
| 6 | c | Mushrooms, thickly sliced |
| 500g | ||
| 28 | oz | Tomatoes, undrained |
| 1/4 | c | Dry red wine, ** OR ** |
| 1 | t | Red wine vinegar |
| 4 | Chicken breasts | |
| 1 | Green pepper |
INSTRUCTIONS
In large saucepan over med, combine half mushrooms, tomatoes with juice, and wine. Bring to boil, stirring often. Meanwhile, remove skin and fat from chicken and submerge chicken, bone side up in sauce. Cover, reduce heat, and simmer 30 mins. Meanwhile, seed and chop green peppers. Turn chicken and stir in remaining mushrooms and peppers. Continue simmering, uncovered, and stir occasioinally until chicken is springy to touch (10 mins). Remove chicken and vegetables. If sauce is not thick enough, increase heat and boil, uncovered. Then pour over chicken and vegetables, served over pasta or rice. Per serving: 238 calories, 2.3g fat (9% CFF) 117 mg calcium, 4.5 mg iron exc. vitC Contributor: Chatelaine June 97 - "5-Star" Preparation Time: 00:55 Posted to recipelu-digest Volume 01 Number 510 by Cathleen <[email protected]> on Jan 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 73.1mg
Sodium: 349.8mg
Potassium: 663.1mg
Carbohydrates: 9.7g
Fiber: 2.6g
Sugar: 5.6g
Protein: 28.5g