Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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