Quick chicken cacciatore
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breast halves; boned skinless (1 lb total) | |
| 7½ | ounce | (1) can tomatoes; cut up |
| ¾ | cup | Mushrooms; sliced fresh |
| ¼ | cup | Onion; chopped |
| ¼ | cup | Green pepper; chopped |
| 3 | tablespoons | Dry red wine |
| 1 | clove | Garlic; minced |
| 1 | teaspoon | Oregano; crushed dried |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Cold water |
| 2 | teaspoons | Cornstarch; |
Directions
Rinse chicken; pat dry. In a medium skillet combine undrained tomatoes, mushrooms, onion, green pepper, wine, garlic, oregano, salt, and pepper; place chicken atop vegetable mixture. Bring to boiling, reduce heat. Cover; simmer about 20 minutes or till chicken is tender and no long pink. Transfer chicken to a serving platter; keep warm. Stir together water and cornstarch; stir into skillet mixture. Cook and stir till tickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over chicken. Food Exchange per serving: 3 LEAN MEAT EXHANGES + 1 VEGETABLE EXCHANGE Source: Better Homes and Garden Diabetic Cook Book Brought to you and yours via Nancy O'Brion and Her Meal-Master