PammyJo
05-06-2004, 02:14 PM
BRAISED CHICKEN IN SUN-DRIED TOMATO CREAM
2 servings
Carbs per serving after fiber deduction: 5.5
To complement this Provençal-style entre, sprinkle torn radicchio with oil, vinegar and Niçoise olives, and mix chopped chives and grated Parmesan into pasta. Finish with a purchased lemon tart.
Can be prepared in 45 minutes or less.
1 Pound skinless boneless chicken breast tenders
1 tablespoon oil, preferably from oil-packed sun-dried tomatoes
3 large garlic cloves, minced
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup chicken broth
1/4 cup oil-packed sun-dried tomato pesto or sun-dried tomatoes in oil, thinly sliced
3 tablespoons thinly sliced fresh basil or 2 teaspoons of dried basil
Sprinkle chicken with salt and pepper. Heat oil in skillet over medium-high heat. Add chicken to skillet and sauté until golden, about 4 minutes per side. Add garlic and stir about 30 seconds. Add white wine, cream and tomatoes and bring to boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.
Makes 2 Servings; can be doubled.
Totals for entire recipe
Total: 807
Fat: 50
Sat: 21
Poly: 4
Mono: 22
Carbs: 13
Fiber: 2
Protein: 58
Alcohol: 11
2 servings
Carbs per serving after fiber deduction: 5.5
To complement this Provençal-style entre, sprinkle torn radicchio with oil, vinegar and Niçoise olives, and mix chopped chives and grated Parmesan into pasta. Finish with a purchased lemon tart.
Can be prepared in 45 minutes or less.
1 Pound skinless boneless chicken breast tenders
1 tablespoon oil, preferably from oil-packed sun-dried tomatoes
3 large garlic cloves, minced
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup chicken broth
1/4 cup oil-packed sun-dried tomato pesto or sun-dried tomatoes in oil, thinly sliced
3 tablespoons thinly sliced fresh basil or 2 teaspoons of dried basil
Sprinkle chicken with salt and pepper. Heat oil in skillet over medium-high heat. Add chicken to skillet and sauté until golden, about 4 minutes per side. Add garlic and stir about 30 seconds. Add white wine, cream and tomatoes and bring to boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.
Makes 2 Servings; can be doubled.
Totals for entire recipe
Total: 807
Fat: 50
Sat: 21
Poly: 4
Mono: 22
Carbs: 13
Fiber: 2
Protein: 58
Alcohol: 11