Garden Chicken

By re1ndeer

Ingredients
  • 1/4 cup onion

  • 2 crushed garlic cloves

  • 2 tablespoons olive oil

  • 6 (1 1/2 to 2 lbs. total) skinned, boneless chicken breast halves

  • 1 teaspoon dried sage leaves

  • 1/2 teaspoon dried thyme leaves

  • 1/2 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 (14 oz.) can whole peeled tomatoes and juice

  • 1/2 cup dry white wine

  • 1/2 lb. fresh asparagus or 1 cup frozen peas

  • 3 tablespoons fresh parsley

Directions
  1. Saute onion and garlic in oil in a 10-inch skillet until tender but not browned.

  2. Add chicken. brown on both sides, 2 to 3 minutes per side. Sprinkle with seasonings. Cut up tomatoes; add tomatoes and juice and wine to skillet.

  3. Cut asparagus into 2 inch pieces. Sprinkle over chicken mixture (if using peas, add here). Reduce heat and cook, covered 20 minutes.

  4. Remove chicken and vegetables to a serving platter. Thicken juices ; if desired. Pour over chicken mixture. Sprinkle with parsley. Serve with grated romano cheese if desired.


Nutritional Facts

Servings
6
calories 210
protein 28g
cholesterol 70mg
carbohydrate 6g
fat 10g
sodium 380mg

chicken/poultry ultra-low-carb

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