| 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 |
ts |
Red wine vinegar |
| 4 |
|
Chicken breasts |
| 1 |
|
Green pepper |
INSTRUCTIONS
1. In large saucepan over med, combine half mushrooms, tomatoes with
juice, and wine. Bring to boil, stirring often.
2. Meanwhile, remove skin and fat from chicken and submerge chicken, bone
side up in sauce. Cover, reduce heat, and simmer 30 mins.
3. 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).
4. 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
<catht@interlog.com> on Jan 13, 1998
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