Chicken Cacciatore
Serve with a Green Salad.

Serves: 4

1/4 cup all-purpose flour
1 1/4 pounds boneless, skinless chicken thighs, trimmed of fat
1 tablespoon extra-virgin olive oil, divided
1 medium onion, sliced
10 ounces mushrooms, sliced
1 clove garlic, minced
1 teaspoon chopped fresh rosemary
1 - 14 ounce can diced tomatoes
1 cup white wine
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 tablespoon chopped flat-leaf parsley

Place flour in a shallow dish. Lightly dredge each chicken thigh in the flour. Discard the remaining flour.

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the chicken and cook until golden, 2 to 4 minutes per side. Transfer to a plate, cover and keep warm.

Reduce heat to medium-low and add the remaining 2 teaspoons oil to the skillet. Add onion, mushrooms, garlic and rosemary and cook, stirring often, until the vegetables are lightly browned, about 5 minutes. Add tomatoes, white wine, salt and pepper and cook until the onion is very soft, about 5 minutes. Return the chicken to the pan, nestle into the sauce, reduce heat to a simmer and cook until the sauce is thickened and the chicken is cooked through and no longer pink in the middle, about 5 minutes. Sprinkle with parsley and serve.

Per Serving: 309 Calories; 5g Fat (18.4% calories from fat); 1g Saturated Fat; 37g Protein; 18g Carbohydrate; 3g Dietary Fiber; 82mg Cholesterol; 674mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

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