Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Chicken Stew - Chicken Stew With Red Wine
Famous Authors (View All Authors)
Poultry - Chicken Stew -  Chicken Stew With Red Wine Post by :jacuster Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1516

Click below to download : Poultry - Chicken Stew - Chicken Stew With Red Wine (Format : PDF)

Poultry - Chicken Stew - Chicken Stew With Red Wine

Source: "1,001 Delicious Recipes for People with Diabetes"

4 boneless, skinless chicken breast halves
2 teaspoons olive oil
1 medium onion, chopped
2 large cloves garlic, minced
1 tablespoon flour
3/4 cup reduced-sodium fat-free chicken broth
3/4 cup dry red wine OR reduced-sodium fat-free chicken broth
1 bay leaf
1-1/2 teaspoons dried oregano leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
Salt, to taste


Cook chicken in oil in large skillet until browned on both sides, about 8 minutes. Stir in onion and garlic and saute until tender, about 5 minutes; sprinkle with flour and cook 1 to 2 minutes longer. Add remaining ingredients, except salt; heat to boiling. Reduce heat and simmer, uncovered, until chicken is tender, about 15 minutes; simmer, uncovered, until thickened to desired consistency, 5 to 10 minutes. Discard bay leaf; season to taste with salt.

Nutritional Information Per Serving: Calories: 207, Fat: 5.3 g, Cholesterol: 69 mg, Sodium: 152 mg, Protein: 26.8 g, Carbohydrate: 4.7 g

Diabetic Exchanges: 1 Vegetable, 3 Meat
If you like this book please share to your friends :
NEXT BOOKS

Poultry - Chicken Stew -  Chipotle-chicken Stew Poultry - Chicken Stew - Chipotle-chicken Stew

Poultry - Chicken Stew -  Chipotle-chicken Stew
3 pounds skinned, boned chicken breast, cut in bite-size pieces 1 tablespoon olive oil 3 cups chopped onion 6 cloves garlic, minced 2 cups (1-inch) cubed peeled red potatoes (about 1 pound) 1 1/2 cups (1-inch-thick) slices carrots 1/4 cup tomato paste 1 1/2 teaspoons ground cumin 3 (16 ounce) cans fat-free, less-sodium chicken broth 3 (14.5 ounce) cans no-salt-added diced tomatoes, undrained 3 drained canned chipotle chilies in adobo sauce, finely chopped 1/2 teaspoon salt 2 tablespoons chopped fresh cilantro Place a large Dutch oven coated with cooking spray over medium-high heat. Add the chicken; saute 7 minutes or until
PREVIOUS BOOKS

Poultry - Chicken Stew -  Chicken Stew With Quince Poultry - Chicken Stew - Chicken Stew With Quince

Poultry - Chicken Stew -  Chicken Stew With Quince
1 jointed chicken 500 g. (1 lb.) quinces 125 g. (4 oz.) butter 2 large, finely chopped onions bunch of parsley, chopped 1/2 teaspoon ground ginger 1/2 teaspoon paprika pinch cayenne pepper saltand pepper, to taste Put butter, onions, parsley and chicken into a large pot. Just cover with cold water and season with ginger, cayenne, paprika, salt and pepper. Bring to boil, reduce heat and simmer for about an hour or until cooked. Slice and core the quinces (leave the peel on), brown them lightly in the remaining butter and add to the stew half an hour before the
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT