Makes 1 servings, 1 1/4 cup each

Ingredients

• 2 teaspoons oil
• 6 single chicken breasts (24 oz. raw weight) skinned, boned, washed, sliced in 1/2" strips
• 2-3 cloves garlic, minced
• 1/2 cup onion, chopped
• 1/4 cup peach or apricot chutney (fruit sweetened)
• 1/2 teaspoon thyme
• 1/2 teaspoon each curry powder, cinnamon, nutmeg, cloves
• 1/4 teaspoon dry mustard
• 1-1/2 cup low sodium chicken broth
• 3 tablespoons dry white wine
• 2 teaspoons coconut flavoring

Directions

• In a large skillet, heat oil to medium high, and saute chicken pieces until brown;
• Remove chicken, set aside;
• Sauté garlic and onion in skillet until soft, and golden;
• Stir in chutney and spices and cook one minute;
• Add broth and wine, and heat through, stirring constantly;
• Return chicken to sauce, reduce heat, and simmer 15 minutes;
• Stir in coconut flavoring;
• Serve over hot rice.

Calories: 160
Protein: 19 grams
Sodium: 44 mg
Fat: 6 grams
Carbohydrates: 6 grams
Exchanges: 3 low-fat meat; 1/3 fruit