Ingredients:
1/4 cup all-purpose flour
1/4 tsp ground black pepper
4 large boneless skinless chicken br
2 tbsp vegetable oil
1 cup canned reduced-sodium chicke
1/2 tsp dried basil or oregano, crum
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
2 tbsp dry white wine, or water
1 tsp cornstarch
Instructions:
Recipe by: Kay Hinga <HINGA@IPFWCVAX.BITNET> On a sheet of wax paper,
combine flour and pepper. Dip chicken in the mixtu shaking off the
excess. In a large skillet, heat oil over moderatlely high Add the
chicken; cook until golden brown, 2 to 3 minutes on each side. Tran
the chicken to a warm serving platter and keep warm. Wipe out the
skillet with paper towels. Add broth and basil to the skillet; bring
the mixture to boil. Add red and green peppers and cook for 3 minutes.
Meanwhile, in a cup, combine wine and cornstarch; stir the wine
mixture into the broth mixture in the skillet. Bring to a boil,
stirring constantly Continue cooking until thickened, about 2
minutes. Spoon the sauce over the chicken and serve.
Serves 4.
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"If God grants me longer life, I will see to it that no peasant in my kingdom will lack the means to have a chicken in the pot every Sunday." Henri IV of France, in a conversation with the Duke of Savoy
Chicken Breasts With Pepper Sauce Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
