Serves: 4
Total Calories: 148
1. Cut each chicken breast half into 6 equal parts. Sprinkle with salt and pepper.
2. Sauté chicken in oil over moderate heat, turning, until the chicken is just opaque throughout, 4-5 minutes.
3. Remove chicken with a slotted spoon. Add shallot to the skillet and sauté, stirring until softened, about 1 minute. Add broth, wine (much of the alcohol will evaporate, leaving only the flavor), marjoram, and tomatoes.
4. Bring to a boil over moderate heat and cook, uncovered, for 5 minutes, stirring occasionally.
5. Return the chicken to the skillet. Simmer, gently spooning the sauce over the chicken, until heated through. Simmer until sauce is reduced by half.
EXCHANGES
4 Very Lean Meat
1/2 Fat
NUTRITION FACTS
Calories 177
Calories from Fat 47
Total Fat 5g
Saturated Fat 0g
Cholesterol 64mg
Sodium 155mg
Total Carbohydrate 3g
Dietary Fiber 1g
Sugars 2g
Protein 27g
This Chicken With Sun-Dried Tomatoes recipe is from the Magic Menus for People with Diabetes Cookbook. Download this Cookbook today.
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