Ingredients:
1 lb ripe tomatoes
1 chicken (3 to 3 1/2 lbs)
1 flour for dredging
4 tbsp olive oil
1 onion, halved and sliced
1 stalk celery, sliced
1/2 cup dry white wine
1/2 tsp chopped fresh oregano (1/4 tsp drie, d)
1 salt and pepper to taste
2 tbsp balsamic vinegar
1/4 lb fresh mushrooms, sliced
Instructions:
Remove core from tomatoes and cut a cross in the opposite end. Put
into boiling water for a few seconds to loosen skins. Peel, cut in
half crosswise and squeeze out seeds. Chop and set aside. Wash and
dry chicken; cut into serving pieces, discarding neck, back and wing
tips; dredge lightly in flour. Heat olive oil in a large saute pan,
and brown chicken lightly on both sides. Add onion and celery and
cook for 2 minutes. Add the wine, oregano and tomatoes; season with
salt and pepper, cover, and let simmer gently for 30 minutes, turning
chicken once. Add the Balsamic vinegar and mushrooms; cook another
for 5 to 10 minutes. Check seasoning and serve with hot cooked rice.
Serves 4.
Posted by Fred Peters.
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.
"When counting, try not to mix chickens with blessings." - Unknown
Chicken Veneto Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
