Makes 6 servings
Ingredients
- 1 cup sliced mushrooms
- 1 cup tomato sauce
- 1 16-ounce can whole plum tomatoes
- 1/2 cup white wine (or cooking wine)
- 1/4 tsp. basil
- 1/4 tsp. oregano
- 1 bay leaf
- 2 tsp. minced garlic
- 1 chopped onion
- 4 half chicken breasts, skinned, boned
- 2 Tbs. fat-free chicken broth
Directions
- Heat liquid chicken broth in a non-stick skillet and brown chicken, onion, and garlic;
- Add all other ingredients except mushrooms;
- Bring to a boil, then cover and simmer about 30 minutes;
- Add mushrooms, cook 10 minutes more;
- Remove chicken from pan, boil down sauce until slightly thickened;
- Serve over cooked rice.
Calories: 217
Protein: 28 grams
Sodium: 382 mg
Cholesterol: 73 mg
Fat: 3.5 grams
Carbohydrates: 15 grams
Exchanges: 1 Starch; 4 Lean Meat
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |