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Caribbean Chicken




Source of Recipe


Unknown

Caribbean Chicken

Exchanges
Servings: 6

2 teaspoons oil
6 single chicken breasts (24 oz. raw weight) skinned, boned, washed, sliced in 1/2" strips
2-3 cloves garlic, minced
1/2 cup onion, chopped
1/4 cup peach or apricot chutney (fruit sweetened)
1/2 teaspoon thyme
1/2 teaspoon each curry powder, cinnamon, nutmeg, cloves
1/4 teaspoon dry mustard
1-1/2 cup low sodium chicken broth
3 tablespoons dry white wine
2 teaspoons coconut flavoring

In a large skillet, heat oil to medium high, and stir-fry chicken pieces until brown. Remove chicken, set aside.

Stir-fry garlic and onion in skillet until soft, and golden. Stir in chutney and spices and cook one minute….Add broth and wine, and heat through, stirring constantly…..Return chicken to sauce, reduce heat, and simmer 15 inutes. ..Stir in coconut flavoring….Serve over hot rice.

One 1-1/4 cup (calculated w/o rice) equals: Calories: 160 ; Fat: 6 grams; Carbohydrates: 6 grams; Sodium: 44 mg; Cholesterol 90 mg; Protein: 19 grams ++++ Exchanges: 3 low-fat meat; 1/3 fruit