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Recipe by: louis-miguel
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See below ingredients and instructions 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
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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