Wednesday, May 6, 2009

Rosemary Skillet Chicken

FLEX = 8 POINTS PER SERVING


* Exported from MasterCook *

ROSEMARY SKILLET CHICKEN

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breasts Skillet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound skinless boneless chicken breast halves
1/4 teaspoon salt -- divided
1/8 teaspoon pepper -- divided
1 teaspoon canola oil
1/2 cup onion -- chopped
1 clove garlic -- minced
1/2 cup celery -- sliced
1/2 cup mushrooms -- sliced
1/2 cup green bell pepper -- diced
2 cups Italian tomatoes
1/2 cup dry red wine
1/4 cup fat-free chicken broth
1 teaspoon Worcestershire sauce
1/4 teaspoon rosemary -- crushed
1/4 teaspoon oregano -- crushed

1. Drain liquid from tomatoes and reserve liquid. Seed and chop
tomatoes.

2. Sprinkle chicken with half of the salt and pepper. In 12-inch
nonstick
skillet heat oil; add chicken and cook over medium-high heat until
lightly
browned on all sides. Transfer to plate and set aside.

3. Spray same skillet with nonstick cooking spray, add onion and
garlic and
cook over medium heat, stirring occasionally, until translucent, about
1
minute. Add celery, mushrooms, and bell pepper and continue cooking
until
vegetables are tender-crisp, about 2 minutes. Add tomatoes and let
simmer
for 5 minutes. Return chicken to skillet; add remaining ingredients,
cover
and let simmer, stirring occasionally, until chicken is tender, about
25
minutes. Uncover and let cook until mixture thickens slightly, about 5
minutes.

Source:
"Weight Watchers"
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Per Serving (excluding unknown items): 393 Calories; 6g Fat (15.1%
calories
from fat); 57g Protein; 19g Carbohydrate; 4g Dietary Fiber; 132mg
Cholesterol; 584mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean
Meat; 3
Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES : POINTS PER SERVING: 8

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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