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Wednesday, August 31, 2005

Indian summer Skillet Chicken

Indian Summer Skillet Chicken

  • 4 Boneless, skinless chicken breast halves
  • salt & pepper to taste
  • 1 Tb flour, for dusting
  • 1 Tb olive oil, divided
  • 1 onion, chopped
  • 4 garlic cloves, pressed
  • 1/4 c. white wine
  • 1/2 c. tomatoes, diced
  • 1/3 c. chicken broth
  • 8 fresh basil leaves, chopped (remove stems)
Season the chicken with salt & pepper and dust lightly in flour.

In a skillet, heat half the olive oil over medium-high heat. Saute' the chicken and brown on both sides, about 4 minutes each side. Remove from pan and keep warm.

Add remaining olive oil and heat, then add the onions and garlic in the pan; saute' until the onion is translucent. Add the white wine and then, using a wire whisk, deglaze the pan. Now add the tomatoes and chicken broth. Allow the sauce to simmer and reduce the sauce to the desired consistency.

Last, add the basil to the sauce and return the chicken to the pan to heat. Serve chicken with sauce over the top.

Per serving:
200 calories; 5g fat; 29g protein; 6g carb; 1g fiber; 68mg cholesterol; 144mg sodium

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