Chicken with Tomato-Vinegar Sauce

recipe
Fines herbes (FEEN erb) is a mixture of very finely chopped herbs, usually chervil, chives, parsley, and tarragon.

Yield:

4 servings (serving size: 1 chicken breast half and 1/3 cup tomato mixture)

Recipe from

Nutritional Information

Calories 247
Caloriesfromfat 0.0 %
Fat 2.7 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 44.3 g
Carbohydrate 10.1 g
Fiber 1.6 g
Cholesterol 105 mg
Iron 2.6 mg
Sodium 258 mg
Calcium 53 mg

Ingredients

2 cups coarsely chopped peeled tomato
1 cup red wine vinegar
3/4 cup fat-free, less-sodium chicken broth
2 tablespoons no-salt-added tomato paste
15 garlic cloves
4 (8-ounce) skinless, bone-in chicken breast halves
1 teaspoon fines herbes
1 bay leaf

Preparation

1. Combine first 5 ingredients in a medium saucepan; stir well. Cover and simmer over medium-low heat 20 minutes. Add chicken, fines herbes, and bay leaf. Cover and simmer 25 minutes or until chicken is tender. Transfer chicken to a serving platter, and keep warm.

2. Bring tomato mixture to a boil; cook, uncovered, over medium heat 20 minutes or until mixture is reduced to 1 1/3 cups. Remove and discard bay leaf and, if desired, garlic.

3. Spoon tomato mixture over chicken.

carbo rating: 8

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005
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