| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Diabetic, Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breast halves; boned skinless (1 lb total) |
| 7 1/2 |
oz |
(1) can tomatoes; cut up |
| 3/4 |
c |
Mushrooms; sliced fresh |
| 1/4 |
c |
Onion; chopped |
| 1/4 |
c |
Green pepper; chopped |
| 3 |
tb |
Dry red wine |
| 1 |
cl |
Garlic; minced |
| 1 |
ts |
Oregano; crushed dried |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Cold water |
| 2 |
ts |
Cornstarch; |
INSTRUCTIONS
Rinse chicken; pat dry. In a medium skillet combine undrained
tomatoes, mushrooms, onion, green pepper, wine, garlic, oregano,
salt, and pepper; place chicken atop vegetable mixture. Bring to
boiling, reduce heat. Cover; simmer about 20 minutes or till chicken
is tender and no long pink. Transfer chicken to a serving platter;
keep warm. Stir together water and cornstarch; stir into skillet
mixture. Cook and stir till tickened and bubbly. Cook and stir for
2 minutes more. Spoon sauce over chicken.
Food Exchange per serving: 3 LEAN MEAT EXHANGES + 1 VEGETABLE
EXCHANGE
Source: Better Homes and Garden Diabetic Cook Book
Brought to you and yours via Nancy O'Brion and Her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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