taragon and mushroom chicken

[Guest guest]

> TARRAGON CHICKEN AND MUSHROOMS

> Yield: 4 servings

> Source: " The Complete Diabetes Prevention Plan "

> Info: http://diabeticgourmet.com/book_archive/details/60.shtml

> INGREDIENTS

> - 1 teaspoon dried tarragon

> - 1/2 teaspoon garlic powder

> - 1/2 teaspoon ground black pepper

> - 1/4 teaspoon salt

> - 1 pound boneless skinless chicken breast, cut

> into 8 equal pieces and pounded 1/4-inch thick

> - 1 tablespoon extra virgin olive oil

> - 3 cups sliced fresh mushrooms

> - 1/2 cup chicken broth

> DIRECTIONS

> Combine the tarragon, garlic powder, pepper,

> and salt and sprinkle both sides of the chicken

> pieces with some of the seasoning.

> Coat a large nonstick skillet with the olive oil and preheat

> over medium-high heat. Add the chicken and cook for a couple

> of minutes on each side, until nicely browned and cooked through.

> Remove the chicken from the skillet and set aside to keep warm.

> Add the mushrooms to the skillet and saute for a couple of

> minutes, until tender. Add the broth and cook uncovered for

> several minutes, until only a couple of tablespoons of liquid remain.

> To serve, place 2 pieces of chicken on each of 4 serving plates

> and top with some of the mushrooms and pan juices. Serve hot.

> Nutritional Information Per Serving (1/4 of recipe):

> Calories: 161, Carbohydrate: 3 g, Cholesterol: 66 mg,

> Fat: 3.9 g, Saturated Fat; 1 g, Fiber: 0.8 g, Protein: 28 g,

> Sodium: 324 mg, Calcium: 20 mg

> Diabetic Exchanges: 3 Very Lean Meat, 1 Vegetable, 1/2 Fat

[Guest guest]

yum! good stuff man!

Regards,

taragon and mushroom chicken

> TARRAGON CHICKEN AND MUSHROOMS

> Yield: 4 servings

> Source: " The Complete Diabetes Prevention Plan "

> Info: http://diabeticgourmet.com/book_archive/details/60.shtml

> INGREDIENTS

> - 1 teaspoon dried tarragon

> - 1/2 teaspoon garlic powder

> - 1/2 teaspoon ground black pepper

> - 1/4 teaspoon salt

> - 1 pound boneless skinless chicken breast, cut

> into 8 equal pieces and pounded 1/4-inch thick

> - 1 tablespoon extra virgin olive oil

> - 3 cups sliced fresh mushrooms

> - 1/2 cup chicken broth

> DIRECTIONS

> Combine the tarragon, garlic powder, pepper,

> and salt and sprinkle both sides of the chicken

> pieces with some of the seasoning.

> Coat a large nonstick skillet with the olive oil and preheat

> over medium-high heat. Add the chicken and cook for a couple

> of minutes on each side, until nicely browned and cooked through.

> Remove the chicken from the skillet and set aside to keep warm.

> Add the mushrooms to the skillet and saute for a couple of

> minutes, until tender. Add the broth and cook uncovered for

> several minutes, until only a couple of tablespoons of liquid remain.

> To serve, place 2 pieces of chicken on each of 4 serving plates

> and top with some of the mushrooms and pan juices. Serve hot.

> Nutritional Information Per Serving (1/4 of recipe):

> Calories: 161, Carbohydrate: 3 g, Cholesterol: 66 mg,

> Fat: 3.9 g, Saturated Fat; 1 g, Fiber: 0.8 g, Protein: 28 g,

> Sodium: 324 mg, Calcium: 20 mg

> Diabetic Exchanges: 3 Very Lean Meat, 1 Vegetable, 1/2 Fat

[Guest guest]

yum! good stuff man!

Regards,

taragon and mushroom chicken

> TARRAGON CHICKEN AND MUSHROOMS

> Yield: 4 servings

> Source: " The Complete Diabetes Prevention Plan "

> Info: http://diabeticgourmet.com/book_archive/details/60.shtml

> INGREDIENTS

> - 1 teaspoon dried tarragon

> - 1/2 teaspoon garlic powder

> - 1/2 teaspoon ground black pepper

> - 1/4 teaspoon salt

> - 1 pound boneless skinless chicken breast, cut

> into 8 equal pieces and pounded 1/4-inch thick

> - 1 tablespoon extra virgin olive oil

> - 3 cups sliced fresh mushrooms

> - 1/2 cup chicken broth

> DIRECTIONS

> Combine the tarragon, garlic powder, pepper,

> and salt and sprinkle both sides of the chicken

> pieces with some of the seasoning.

> Coat a large nonstick skillet with the olive oil and preheat

> over medium-high heat. Add the chicken and cook for a couple

> of minutes on each side, until nicely browned and cooked through.

> Remove the chicken from the skillet and set aside to keep warm.

> Add the mushrooms to the skillet and saute for a couple of

> minutes, until tender. Add the broth and cook uncovered for

> several minutes, until only a couple of tablespoons of liquid remain.

> To serve, place 2 pieces of chicken on each of 4 serving plates

> and top with some of the mushrooms and pan juices. Serve hot.

> Nutritional Information Per Serving (1/4 of recipe):

> Calories: 161, Carbohydrate: 3 g, Cholesterol: 66 mg,

> Fat: 3.9 g, Saturated Fat; 1 g, Fiber: 0.8 g, Protein: 28 g,

> Sodium: 324 mg, Calcium: 20 mg

> Diabetic Exchanges: 3 Very Lean Meat, 1 Vegetable, 1/2 Fat

[Guest guest]

yum! good stuff man!

Regards,

taragon and mushroom chicken

> TARRAGON CHICKEN AND MUSHROOMS

> Yield: 4 servings

> Source: " The Complete Diabetes Prevention Plan "

> Info: http://diabeticgourmet.com/book_archive/details/60.shtml

> INGREDIENTS

> - 1 teaspoon dried tarragon

> - 1/2 teaspoon garlic powder

> - 1/2 teaspoon ground black pepper

> - 1/4 teaspoon salt

> - 1 pound boneless skinless chicken breast, cut

> into 8 equal pieces and pounded 1/4-inch thick

> - 1 tablespoon extra virgin olive oil

> - 3 cups sliced fresh mushrooms

> - 1/2 cup chicken broth

> DIRECTIONS

> Combine the tarragon, garlic powder, pepper,

> and salt and sprinkle both sides of the chicken

> pieces with some of the seasoning.

> Coat a large nonstick skillet with the olive oil and preheat

> over medium-high heat. Add the chicken and cook for a couple

> of minutes on each side, until nicely browned and cooked through.

> Remove the chicken from the skillet and set aside to keep warm.

> Add the mushrooms to the skillet and saute for a couple of

> minutes, until tender. Add the broth and cook uncovered for

> several minutes, until only a couple of tablespoons of liquid remain.

> To serve, place 2 pieces of chicken on each of 4 serving plates

> and top with some of the mushrooms and pan juices. Serve hot.

> Nutritional Information Per Serving (1/4 of recipe):

> Calories: 161, Carbohydrate: 3 g, Cholesterol: 66 mg,

> Fat: 3.9 g, Saturated Fat; 1 g, Fiber: 0.8 g, Protein: 28 g,

> Sodium: 324 mg, Calcium: 20 mg

> Diabetic Exchanges: 3 Very Lean Meat, 1 Vegetable, 1/2 Fat