CHICKEN STEW WITH RED WINE
Source of Recipe
Diabetic Newsletter recipe for the day
Servings: 4
Source: "1,001 Delicious Recipes for People with Diabetes"
Available at: http://tgcmagazine.com/bin/track/click.cgi?id=24
INGREDIENTS
- 4 boneless, skinless chicken breast halves
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 1 tablespoon flour
- 3/4 cup reduced-sodium fat-free chicken broth
- 3/4 cup dry red wine OR reduced-sodium fat-free chicken broth
- 1 bay leaf
- 1-1/2 teaspoons dried oregano leaves
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon black pepper
- Salt, to taste
DIRECTIONS
Cook chicken in oil in large skillet until browned on both
sides, about 8 minutes. Stir in onion and garlic and saute
until tender, about 5 minutes; sprinkle with flour and cook
1 to 2 minutes longer.
Add remaining ingredients, except salt; heat to boiling.
Reduce heat and simmer, uncovered, until chicken is tender,
about 15 minutes; simmer, uncovered, until thickened to desired
consistency, 5 to 10 minutes. Discard bay leaf; season to taste
with salt.
Nutritional Information Per Serving:
Calories: 207, Fat: 5.3 g, Cholesterol: 69 mg,
Sodium: 152 mg, Protein: 26.8 g, Carbohydrate: 4.7 g
Diabetic Exchanges: 1 Vegetable, 3 Meat
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