Quick chicken cacciatore

4 servings

Ingredients

Quantity Ingredient
4 Chicken breast halves; boned skinless (1 lb total)
7½ ounce (1) can tomatoes; cut up
¾ cup Mushrooms; sliced fresh
¼ cup Onion; chopped
¼ cup Green pepper; chopped
3 tablespoons Dry red wine
1 clove Garlic; minced
1 teaspoon Oregano; crushed dried
¼ teaspoon Salt
1 tablespoon Cold water
2 teaspoons Cornstarch;

Directions

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 till 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 till 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 Source: Better Homes and Garden Diabetic Cook Book Brought to you and yours via Nancy O'Brion and Her Meal-Master

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