- 1 tablespoon olive oil, divided
- 1-1/2 teaspoons balsamic vinegar
- 1 teaspoon minced garlic
- 1 tablespoon grated lemon rind
- 1/4 teaspooon salt
- 1/8 teaspoon pepper
- 4 boneless, skinless chicken breast halves (4 ounces each)
- 1/3 cup dry white wine or reduced-sodium chicken broth
- 1 tsp finely chopped fresh, or 1/2 tsp dried, crumbled rosemary leaves
- 1/2 cup diced, peeled fresh tomato
- Whisk 1-1/2 teaspoons olive oil, vinegar, garlic, lemon rind, salt, and pepper in medium bowl; add chicken and let stand 10 minutes. Drain, reserving marinade.
- Cook chicken in remaining 1-1/2 teaspoons olive oil in large skillet over medium-high heat until browned on all sides, adding any remaining marinade after browning. Add wine and rosemary to skillet and heat to boiling; reduce heat and simmer, covered, 10 minutes. Add tomato and simmer, uncovered, until chicken is cooked through, about 6 minutes.
Recipe Yield: Serves: 4
Nutritional Information Per Serving:
Fat: 6.4 grams
Sodium: 209 milligrams
Cholesterol: 69 milligrams
Protein: 25.6 grams
Carbohydrates: 3 grams
1/2 Vegetable, 3 Meat
Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes
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