Email to Gwendy      

Recipe Categories: gwendy's HOME PAGEAfternoonTea APPETIZERS BBQ BEVERAGES BREAD BreadMachineBread BREAKFAST CAKESandPIES CANDY Canning CASSEROLES COOKIES Crafts CROCKPOT DESSERTS DIABETIC Dips EGGS ETHNIC FISHandSEAFOOD Frostings FRUIT Gifts GLUTENFREE Gravy Grillin Healthy Holiday JAMSandJELLIES KIDS MainDish MARINADES MEATS PASTA PASTRIES Pets PIZZA POULTRY RAW RecipeSharing RICE SALADandDRESSING SANDWICHES SAUCES SideDishes Smoothies SNACKS SOUPSandSTEWS SpreadsandSauces Stir-Fry Tappas UNUSUAL UsefulTips VEGETABLES VEGETARIAN WebSites WeightWatcher Wraps

Chicken and Asparagus in White Wine




Source of Recipe


RC (Diabetis cookbook)


List of Ingredients




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

Recipe



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