BASQUE-STYLE CHICKEN

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BASQUE-STYLE CHICKEN

Makes: 4 Servings

Serving Size: 1/2 chicken breast with about 2 tbsp sauce

Source: The New Family Cookbook for People with Diabetes

Info: http://diabeticgourmet.com/book_archive/details/26.shtml

INGREDIENTS

- 2 tablespoons all-purpose flour

- 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

- 1 bay leaf

- 1 tablespoon chopped roasted red bell pepper

or chopped, drained pimiento

- 2 tablespoons chopped fresh parsley

DIRECTIONS

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

RECIPE FROM THE ARCHIVE:

Eggplant and Tomato Casserole

http://diabeticgourmet.com/recipes/html/310.shtml

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