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Chicken Provençal
Chicken Provençale
Yield: Makes 6 servings
Ingredients:
1tablespoon olive oil
2pounds skinless chicken thighs
1/2cup sliced green bell pepper
1/2cup sliced onion
2cloves garlic, minced
1pound eggplant, peeled and cut into 1/4-inch-thick slices
2medium tomatoes, cut into 1/4-inch-thick slices
1/4cup chopped fresh parsley or 2 teaspoons dried parsley
1/4cup chopped fresh basil or 2 teaspoons dried basil
1teaspoon salt
1cup fat-free reduced-sodium chicken broth
1/2cup dry white wine
Preparation:
1.Heat oil in large skillet over medium-high heat. Add chicken; cook 2 to 3 minutes on each side or until browned. Remove chicken. 2.Add bell pepper, onion and garlic to same skillet; cook and stir 3 to 4 minutes or until onion is tender. 3.Return chicken to skillet. Arrange eggplant and tomato slices over chicken. Sprinkle with parsley, basil and salt. Add chicken broth and wine; bring to a boil. Reduce heat; cover and simmer 45 to 50 minutes or until juices from chicken run clear.
Nutritional Information:
Serving Size:
Protein
19 g
Fiber
3 g
Carbohydrate
10 g
Calories
216
Cholesterol
62 mg
Saturated Fat
2 g
Total Fat
10 g
Calories from Fat
42 %
Sodium
478 mg
Dietary Exchange:
Meat
2-1/2
Vegetable
2
Fat
1/2
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