Chicken with Rosemary
From Diabetic Gourmet Magazine / https://diabeticgourmet.com Recipe Yield: 4 Servings Ingredients 1 tablespoon olive oil, divided 1-1/2 teaspoons balsamic vinegar 1 teaspoon minced garlic 1 tablespoon grated lemon rind 1/4 teaspoon salt 1/8 teaspoon pepper 4 boneless, skinless chicken breast halves (4 ounces each) 1/3 cup dry white wine or reduced-sodium chicken broth 1 teaspoon finely chopped fresh, or 1/2 teaspoon dried, crumbled rosemary leaves 1/2 diced, peeled fresh tomato Directions Whisk 1-1/2 teaspoons olive oil, vinegar, garlic, lemon rind, salt, and pepper in medium bowl; add chicken and let stand 10 minutes. Drain, reserving marinade. Cook chicken in remaining 1-1/2 teaspoons olive oil in large skillet over medium-high heat until browned on all sides, adding any remaining marinade after browning. Add wine and rosemary to skillet and heat to boiling; reduce heat and simmer, covered, 10 minutes. Add tomato and simmer, uncovered, until chicken is cooked through, about 6 minutes. Nutritional Information Per Serving: Calories: 188 Fat: 6.4 grams Sodium: 209 milligrams Cholesterol: 69 milligrams Protein: 25.6 grams Carbohydrates: 3 grams Diabetic Exchanges: 1/2 Vegetable, 3 Meat "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." 🙏 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar 😘 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
