CHK: Chicken and Asparagus in White Wine
Source of Recipe
"The Everything Diabetes Cookbook", by Gretchen Scalpi, RD, CDN, CDE
4 boneless chicken breast halves -- skinned
1/2 tablespoon butter
1 tablespoon olive oil
1 teaspoon garlic -- finely chopped
1/2 cup onion -- finely chopped
10 ounces asparagus spears -- cut diagonally in
-- 2-inch pieces
1/2 pound mushrooms
1/4 cup dry white wine
1/4 cup water
1 tablespoon parsley -- chopped
Pound chicken pieces to 1/4-inch thickness.
Melt butter and olive oil in a large skillet over medium heat. Add chopped garlic and onions; saute 1 to 2 minutes. Add chicken; cook 5 minutes or until the chicken is brown on both sides.
Remove chicken and set aside. Add asparagus and mushrooms to skillet; cook 2 to 3 minutes.
Return chicken to skillet; add white wine and water. Bring to a quick boil; boil 2 minutes to reduce the liquid.
Reduce heat; cover and simmer 3 minutes or until chicken and vegetables are tender. Add chopped parsley, salt, and pepper to taste, and serve.
Per serving:
Calories: 186
Protein 21 g, Carbohydrates 7 g, Fat 8 g, Cholesterol: 51 mg, Sodium: 57 mg, Fiber: 2 g
Diabetic Exchange Approximately: 2 1/2 very-lean meats, 1 1/2 vegetables, 1 fat
Makes 4 servings
Categories: Diabetic, Chicken
Recipe typed for you by Judi Mae Phelps.
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