Chicken Normandy from Healthy Diabetic Recipes

Chicken Normandy Recipe

Recipe Ingredients:

Butter-flavored vegetable cooking spray, as needed
4 boneless skinless chicken breast halves, (abt 4 oz ea)
Salt, to taste
Freshly-ground black pepper, to taste
2 medium Granny Smith apples, unpeeled, cored,
and sliced
6 green onions and tops, sliced
2/3 cup apple cider
= (or unsweetened apple juice)
2 tsp chicken bouillon crystals
1 1/2 tsp dried sage leaves
2/3 cup fat-free half-and-half
= (or 2% milk)
2 tsp all-purpose flour
1 3/4 tsp Equal For Recipes
= (or 6 packets Equal sweetener
or 1/4 cup Equal Spoonful)
Fresh sage leaves, (optional)

Recipe Instructions:

Spray large skillet with cooking spray; heat over medium heat until hot. Sauté chicken breasts until browned, 3 to 5 minutes on each side. Season to taste with salt and pepper.

Add apples, onions, apple cider, bouillon and sage to skillet; heat to boiling. Reduce heat and simmer, covered, until chicken is tender, 10 to 12 minutes. Remove chicken and apples to serving platter. Continue simmering cider mixture until liquid has almost completely evaporated.

Mix half-and-half, flour and Equal in glass measuring cup; pour into skillet. Heat to boiling; boil, stirring constantly, until thickened, about 1 minute. Season to taste with salt and pepper; pour sauce over chicken and apples. Garnish with sage, if desired.

This recipe yields 4 servings.

Exchanges Per Serving: 4 Meat, 1 1/2 Fruit.

Nutrition Facts: Calories 240; Total Fat 2g; Protein 29g; Carbohydrates 25g; Cholesterol 66mg; Sodium 676mg.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-08-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

~ Doug Larson

 

:: TOP ::