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Chicken Cacciatore
Directions:
1. Heat chicken broth in a non-stick skillet and brown chicken, onion, and garlic.
2. Add all other ingredients except mushrooms. Bring to a boil, then cover and simmer about 30 minutes.
3. Add mushrooms, cook 10 minutes more.
4. Remove chicken from pan, boil down sauce until slightly thickened.
5. Serve over cooked rice.
Makes 6 Servings
Nuritional Info Per Serving:
Calories: 217
Protein: 28 g
Sodium: 382 mg
Cholesterol: 73 mg
Fat: 3.5 g
Carbohydrates: 15 g
Exchanges: 1 Starch; 4 Lean Meat
1. Heat chicken broth in a non-stick skillet and brown chicken, onion, and garlic.
2. Add all other ingredients except mushrooms. Bring to a boil, then cover and simmer about 30 minutes.
3. Add mushrooms, cook 10 minutes more.
4. Remove chicken from pan, boil down sauce until slightly thickened.
5. Serve over cooked rice.
Makes 6 Servings
Nuritional Info Per Serving:
Calories: 217
Protein: 28 g
Sodium: 382 mg
Cholesterol: 73 mg
Fat: 3.5 g
Carbohydrates: 15 g
Exchanges: 1 Starch; 4 Lean Meat
Ingredients:
1 cup sliced mushrooms
1 cup tomato sauce
1 16-ounce can whole plum tomatoes
1/2 cup white wine (or cooking wine)
1/4 tsp. basil
1/4 tsp. oregano
1 bay leaf
2 tsp. minced garlic
1 chopped onion
4 half chicken breasts, skinned, boned
2 Tbsp. fat-free chicken broth
1 cup sliced mushrooms
1 cup tomato sauce
1 16-ounce can whole plum tomatoes
1/2 cup white wine (or cooking wine)
1/4 tsp. basil
1/4 tsp. oregano
1 bay leaf
2 tsp. minced garlic
1 chopped onion
4 half chicken breasts, skinned, boned
2 Tbsp. fat-free chicken broth
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