8 Servings
32 ounces boneless chicken breasts, skinned
1 cup thinly sliced onions
2
tablespoons vegetable oil
2 cups thinly sliced mushrooms
2 tablespoons minced
garlic
1 cup chopped celery
1 tablespoon chopped fresh oregano
1 tablespoon
chopped fresh basil
2 cups sliced green bell peppers
2 cups peeled, diced tomatoes
1/2
cup dry white wine
2 tablespoons lemon juice
1/2 teaspoon crushed red pepper
1
tablespoon margarine
freshly ground black pepper
2 tablespoons finely chopped
parsley
Split chicken breast in half lengthwise; cut into 1/2 inch cubes and set aside.
Heat oil in large skillet, sauté onion until translucent. Add mushrooms and cook
over medium heat until liquid evaporates. Add garlic, celery and herbs and cook 1
minute. Add bell pepper and cook 2 minutes. Add tomatoes and cook 5 minutes. Stir
in wine, lemon juice and red pepper. Set aside. In another skillet, heat half the
margarine. Add half the chicken and sprinkle with black pepper. Cook over high heat,
stirring frequently, until pieces evenly and lightly browned. Do not overcook. Transfer
chicken to a separate dish. Repeat procedure for remaining chicken and then return
the first batch to skillet. Pour Creole sauce over all and stir gently to blend.
Simmer about 1 minute. Sprinkle with parsley and serve.
Amount Per Serving
Calories 274 Calories from Fat 111
Percent Total Calories
From:
Fat 41% Protein 42% Carb. 14%
Nutrient Amount per Serving Value
Total Fat 12 g 19%
Saturated Fat 3 g 14%
Cholesterol 76 mg 25%
Sodium 103 mg 4%
Total Carbohydrate 9 g 3%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 29 g
Vitamin A 15% Vitamin C 68% Calcium 0% Iron 13%
