Makes: 4 Servings
Serving Size: 1/2 chicken breast with about 2 tbsp sauce
Source: The New Family Cookbook for People with Diabetes
- 2 tablespoons all-purpose flour (I use gluten free)
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 4 skinless chicken breast halves (1-1/4 - 1-1/2 pounds)
- 2 teaspoons olive oil
- 1 large onion, coarsely chopped
- 2 cloves garlic, minced
- 1 cup dry white wine (can substitute chicken stock for this but will taste different, of course)
- 1 bay leaf
- 1 tablespoon chopped roasted red bell pepper
or chopped, drained pimiento
- 2 tablespoons chopped fresh parsley
Combine the flour, thyme, paprika, pepper, and salt in a large
bowl or plastic bag. Dredge the chicken in the flour mixture.
Heat the oil in a large non-stick skillet. Brown the chicken
over medium heat, about 4 minutes per side. Remove and reserve.
Saute the onion and garlic in the same skillet until
tender, about 5 minutes. Add the wine and bay leaf;
bring to a boil, stirring constantly.
Return the chicken to the skillet; add the roasted pepper.
Cover and simmer over low heat until the chicken is cooked
through, about 20 minutes. Discard the bay leaf. Serve the
hot chicken in the sauce; sprinkle with parsley.
Nutritional Information Per Serving:
Calories: 208, Fat: 5 g, Cholesterol: 69 mg, Sodium: 363 mg,
Carbohydrate: 9 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 26 g
Diabetic Exchanges: 1/2 Starch, 4 Very Lean Meat, 1/2 Fat