Caribbean Chicken
Source of Recipe
Unknown
Caribbean Chicken
Exchanges
Servings: 6
2 teaspoons oil
6 single chicken breasts (24 oz. raw weight) skinned, boned, washed, sliced in 1/2" strips
2-3 cloves garlic, minced
1/2 cup onion, chopped
1/4 cup peach or apricot chutney (fruit sweetened)
1/2 teaspoon thyme
1/2 teaspoon each curry powder, cinnamon, nutmeg, cloves
1/4 teaspoon dry mustard
1-1/2 cup low sodium chicken broth
3 tablespoons dry white wine
2 teaspoons coconut flavoring
In a large skillet, heat oil to medium high, and stir-fry chicken pieces until brown. Remove chicken, set aside.
Stir-fry garlic and onion in skillet until soft, and golden. Stir in chutney and spices and cook one minute�.Add broth and wine, and heat through, stirring constantly�..Return chicken to sauce, reduce heat, and simmer 15 inutes. ..Stir in coconut flavoring�.Serve over hot rice.
One 1-1/4 cup (calculated w/o rice) equals: Calories: 160 ; Fat: 6 grams; Carbohydrates: 6 grams; Sodium: 44 mg; Cholesterol 90 mg; Protein: 19 grams ++++ Exchanges: 3 low-fat meat; 1/3 fruit
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