Italian Chicken

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Italian Chicken

 

Ingredients

 

4 skinless, boneless chicken breast halves (about 1

pound total)

2 tablespoons olive oil

1 large onion, halved and thinly sliced

2 cloves garlic, minced

3 large tomatoes, coarsely chopped

1/4 cup Greek black olives or ripe olives, pitted and

sliced

1 tablespoon capers, drained

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup dry red wine or reduced-sodium chicken broth

2 teaspoons cornstarch

1/4 cup snipped fresh basil

2 cups hot cooked couscous

 

Directions:

 

1. Rinse chicken; pat dry. In a large skillet heat 1

tablespoon of the olive oil over medium-high heat. Add

chicken; cook for 4 to 5 minutes on each side or until

chicken is tender and no longer pink. Remove from pan

and keep warm.

2. For sauce, add the remaining olive oil, onion, and

garlic to hot skillet. Cook and stir for 2 minutes.

Add the tomatoes, olives, capers, salt, and pepper to

skillet. Bring to boiling; reduce heat. Simmer,

covered for 3 minutes. Stir together the wine or broth

and cornstarch; add to the skillet. Cook and stir

until thickened and bubbly. Cook and stir for 2

minutes more. Stir in basil. Pour sauce over chicken.

Serve with couscous. Makes 4 servings.

 

Nutritional facts per serving

 

calories: 319 , total fat: 8g , saturated fat: 2g ,

cholesterol: 59mg , sodium: 289mg , carbohydrate: 32g

, fiber: 7g , protein: 27g , vitamin C: 42% , calcium:

3% , iron: 12% , starch: 1.5diabetic exchange ,

vegetables: 2diabetic exchange , lean meat: 3diabetic

exchange

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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