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Chicken Scallopine with Winter Vegetable




Source of Recipe


Marla


List of Ingredients




Healthy Chicken Scallopine with Winter Vegetables


1 tablespoon olive oil
1 pound chicken cutlets
salt to taste
freshly ground black pepper
1 cup julienned carrots
2 cups snow peas
1 teaspoon minced garlic
1 cup sliced mushrooms
1 cup white wine
1 teaspoon dried thyme
1 cup low sodium chicken broth
1/2 cup nonfat sour cream



Recipe




1. In a large nonstick pan, heat 2 teaspoons of the olive oil over medium-high heat.

2. Season the chicken cutlets with salt and pepper. Cook them for 3 minutes on each side, transfer them to a platter and keep warm.

3. Add the remaining olive oil and carrots and cook for 2 minutes. Add the snow peas and mushrooms and cook for 4 more minutes. Add the garlic and cook for 2 minutes. Transfer the vegetables to the platter with the chicken cutlets.

4. Add the white wine and thyme to the pan and simmer until the wine has reduced by half. Add the chicken broth and simmer for 5 minutes. Stir in the sour cream and cook until the sauce is smooth.

5. Return the chicken and vegetables to the pan for a minute or two to warm them. Serve immediately.


Nutrition Facts
Serving size: 11/4 pound chicken and 1/2 cup vegetables
Calories 284
Total Fat 6 g
Saturated Fat 1 g
Protein 30 g
Total Carbohydrate 15 g
Dietary Fiber 4 g
Sodium 386 mg
Percent Calories from Fat 24%
Percent Calories from Protein 50%
Percent Calories from Carbohydrate 25%