1 1/4 cup Dry white wine, OR ready-to-serve fat-free reduced sodium, chicken broth
4 Boneless, skinless chicken breast thighs, about 1 pound *
3 Cloves garlic, finely chopped
1/2 cup Frozen pearl onions
1 tbsp Italian seasoning
2 medium Bell peppers, sliced
6 Kalamata olives, pitted/chopped **
2 cup Hot cooked rice
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Heat 1/4 cup of the wine to boiling in a 10 inch nonstick skillet. Cook chicken in wine, turning once, until brown. Remove chicken from skillet; keep warm. Add garlic, onions, Italian seasoning, bell peppers, olives and remaining 1 cup wine to skillet. Heat to boiling; boil 5 minutes. Add chicken to skillet; reduce heat to medium. Cook 10-15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve over rice. Serves 4.
*one pound boneless, skinless chicken breast halves can be substituted for the thighs.
** 1/4 cup chopped pitted olives can be used instead of the Kalamata olives.
Per serving: 245 calories, 6 grams fat (CFF-55), 45 mg. cholesterol, 130 mg. sodium, 29 grams carbohydrate, 18 grams protein Diet Exchanges : 2 starch, 2 very lean meat, 1 fat MC formatting by bobbi744@sojourn.com
Recipe by: Betty Crocker, Speedy Summer Suppers, p. 76
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on May 01, 1998
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