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Categories:
chicken breasts halves tomatoes mushrooms onions green bell peppers red wine garlic oregano salt Water [cold] cornstarch
Viewed: 82 - Published at: 9 years agoIngredients
- 4 each chicken breasts halves, boneless, skinless
- 7 1/2 ounces tomatoes can, undrained, cut up
- 3/4 cups mushrooms sliced fresh
- 1/4 cup onions chopped
- 1/4 cup green bell peppers chopped
- 3 tablespoons red wine dry
- 1 each garlic clove, minced
- 1 teaspoon oregano crushed, dried
- 1/4 teaspoon salt
- 1 tablespoon water cold
- 2 teaspoons cornstarch
Method
- Rinse chicken; pat dry.
- In a medium skillet combine undrained tomatoes, mushrooms, onion, green pepper, wine, garlic, oregano, salt, and pepper; place chicken atop vegetable mixture.
- Bring to boiling, reduce heat.
- Cover; simmer about 20 minutes or until chicken is tender and no long pink.
- Transfer chicken to a serving platter; keep warm.
- Stir together water and cornstarch; stir into skillet mixture.
- Cook and stir until tickened and bubbly.
- Cook and stir for 2 minutes more.
- Spoon sauce over chicken.
- Food Exchange per serving: 3 LEAN MEAT EXHANGES + 1 VEGETABLE EXCHANGE
