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    Source of Recipe

    Magic Menus for People with Diabetes

    Recipe Introduction

    4 Servings; 4 Points per serving

    List of Ingredients

    - 4 boneless skinless chicken breast halves
    (about 1 pound total), trimmed of cartilage and fat
    - 1/4 teaspoon salt (optional)
    - 1/4 teaspoon freshly ground pepper
    - 1 tablespoon canola oil
    - 1 large shallot, minced
    - 2/3 cup low-sodium, low-fat chicken broth
    - 1/2 cup dry white wine
    - 1/8 teaspoon marjoram
    - 1/4 cup chopped sun-dried tomatoes, rehydrated in small bowl water


    Cut each chicken breast half into 6 equal parts.
    Sprinkle with salt and pepper.

    Saut chicken in oil over moderate heat, turning, until
    the chicken is just opaque throughout, 4-5 minutes.

    Remove chicken with a slotted spoon. Add shallot to the
    skillet and saut, stirring until softened, about 1 minute.
    Add broth, wine (much of the alcohol will evaporate, leaving
    only the flavor), marjoram, and tomatoes.

    Bring to a boil over moderate heat and cook, uncovered,
    for 5 minutes, stirring occasionally.

    Return the chicken to the skillet. Simmer, gently
    spooning the sauce over the chicken, until heated
    through. Simmer until sauce is reduced by half.

    Nutritional Information Per Serving (1/4 of recipe):
    Calories: 177, Fat: 5 g, Cholesterol: 64 mg, Sodium: 155 mg,
    Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 27 g
    Diabetic Exchanges: 4 Very Lean Meat, 1/2 Fat




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