Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Chicken breast halves;
-boned skinless (1 lb total)
7 1/2 oz (1) can tomatoes; cut up
3/4 c Mushrooms; sliced fresh
1/4 c Onion; chopped
1/4 c Green pepper; chopped
3 tb Dry red wine
1 cl Garlic; minced
1 ts Oregano; crushed dried
1/4 ts Salt
1 tb Cold water
2 ts Cornstarch;

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

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