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    CHICKEN STEW WITH RED WINE


    Source of Recipe


    "1,001 Delicious Recipes for People with Diabetes"
    Exchanges
    Servings: 4

    - 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

    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 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.

    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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