Skillet Chicken with Sage
So much flavor in this lovely low fat cooking recipe!

Servings: 4

Cooking oil spray
4 (4-ounces each) skinless, boneless chicken breast halves
1/8 teaspoon salt
2 small red sweet bell peppers, cut into 1-inch chunks
1 cup apple juice
1/4 cup chopped sweet hybrid onion
1/2 teaspoon dried sage, crushed
2 cloves garlic, minced
1/4 teaspoon fresh ground black pepper
4 teaspoons cold water
1 tablespoon cornstarch
2 medium green cooking apples, cored, sliced thin with peel

Coat a large nonstick skillet with cooking spray. Heat over medium-high heat. Sprinkle chicken with salt. Place chicken in skillet. Cook for 8 to 10 minutes or until chicken is done and no longer pink inside, turning once. Remove chicken from skillet; wrap in foil and keep warm.

Add sweet peppers, apple juice, onion, dried sage (if using), garlic, and black pepper to skillet. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes.

In a small bowl combine water and cornstarch; stir into juice mixture. Stir in apples. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more, stirring occasionally. Return chicken to skillet; heat through.

Per Serving: 215 Calories
2g Fat (7.1% calories from fat), Trace Saturated Fat
27g Protein
22g Carbohydrate
3g Dietary Fiber
66mg Cholesterol
146mg Sodium
Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 0 Fat.

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