Chicken with Sun-Dried Tomatoes

Ingredients

• 4 boneless skinless chicken breast halves (about 1 pound total), trimmed of cartilage and fat
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon canola oil
• 1 large shallot, minced
• 2/3 cup low-sodium, low-fat chicken broth
• 1/2 cup dry white wine
• 1/8 teaspoon marjoram
• 1/4 cup chopped sun-dried tomatoes, rehydrated in small bowl water

Directions

1. Cut each chicken breast half into 6 equal parts. Sprinkle with salt and pepper.
2. Saute chicken in oil over moderate heat, turning, until the chicken is just opaque throughout, 4-5 minutes.
3. Remove chicken with a slotted spoon. Add shallot to the skillet and sauté, stirring until softened, about 1 minute. Add broth, wine (much of the alcohol will evaporate, leaving only the flavor), marjoram, and tomatoes.
4. Bring to a boil over moderate heat and cook, uncovered, for 5 minutes, stirring occasionally.
5. Return the chicken to the skillet. Simmer, gently spooning the sauce over the chicken, until heated through. Simmer until sauce is reduced by half.

Recipe Yield: Yield: 4 servings

Source: Magic Menus for People with Diabetes
Book Title: Magic Menus for People with Diabetes