Chicken Cacciatore
1 pound boneless
skinless chicken breasts
1 Tablespoon olive oil
1/4 cup nonfat chicken broth
1 each onion, chopped
1/2 each green Bell pepper, chopped
3/4 cup mushrooms, fresh, sliced
1 clove garlic, minced
16 ounces Italian-style tomatoes, with puree
2 Tablespoons dry white wine
1/4 cup minced parsley
1 teaspoon basil
1/2 teaspoon oregano
Season chicken breasts lightly with salt and pepper if desired. Heat olive oil
in large nonstick skillet over medium high heat.
Add chicken;
saute, turning once, until lightly browned (about 3 minutes). Remove chicken and
set aside.
Add onions to skillet. Cook, stirring occasionally, until
onion is softened and translucent (2-3 minutes).
Add pepper, mushrooms, and garlic; cook 3 minutes longer.
Add tomatoes with puree and stir, breaking up tomatoes with
spoon. Add wine, parsley, basil, and oregano.
Cut chicken into 1 inch dice and return to skillet, along
with any juices that have collected. Reduce heat to medium low.
Simmer uncovered stirring occasionally, until chicken is just
cooked through and sauce is thickened slightly (about 5 minutes. Season with
salt and pepper before serving (not in nutrition info).
Yield: 4 servings. (5 WW PPS)
Diabetic exchanges: 3 1/2 lean meat, 2 vegetable, 1/2 fat.
Also, 215 calories, 5 g fat (1 g sat fat), 66 mg cholesterol, 11 g carb, 3 g
fiber, 29 g protein, 358 mg sodium, 600 mg potassium.
