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    Chicken in Red Wine Vinegar

    Source of Recipe

    Recipe du Jour - e-mail
    Chicken in Red Wine Vinegar
    WW Points
    Exchanges
    Yield: 6 servings.

    2 tablespoons margarine or butter
    2 cloves garlic -- crushed
    3 shallots -- chopped
    6 boneless, skinless chicken breast halves (about 2 1/4 pounds)
    1/2 cup red wine vinegar
    2 cups finely chopped tomato (about 2 medium tomatoes)
    2 teaspoons fresh thyme -- chopped ...OR...1/2 teaspoon dried thyme leaves
    1/8 teaspoon salt
    1/4 teaspoon pepper

    Melt margarine in 10-inch skillet. Add garlic, shallots and chicken. Cook over medium-high heat 12 to 15 minutes, turning after 6 minutes, until chicken is no longer pink. Reduce heat to low. Add vinegar, cover and cook 5 minutes.

    Stir in remaining ingredients, turn chicken. Cook over low heat 10 to 12 minutes until chicken is done.

    Per Serving: 185 Calories; 5g Fat (26.9% calories from fat); 28g Protein; 5g carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 158mg Sodium. ++++ Exchanges: 4 Lean Meat; 1 Vegetable; 1 Fat ++++ WWP: 4.5

 

 

 


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