- the chicken in 1 teaspoon oil for 2-3 minutes on each side or until
- no longer pink. Remove and keep warm; repeat with remaining chicken
- and oil. Discard bay leaf. Serve sauce with chicken. Yield: 6
Nutritional Facts: 4 ounces cooked chicken with 3 tablespoons sauce equals 163 calories, 3 g fat (trace saturated fat), 67 mg cholesterol, 287 mg sodium, 8 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.