INGREDIENTS
1
tablespoon margarine
1
cup sliced mushrooms
1/2
cup chopped onion
2
boneless skinless chicken breasts (about 1 pound)
1
cup fat-free reduced-sodium chicken broth*
1/8
teaspoon black pepper
2
tablespoons dry white wine
1
tablespoon cornstarch
2
cups red or green grapes, cut into halves
*To defat chicken broth, skim fat from surface of broth with spoon. Or, place can of broth in refrigerator at least 2 hours ahead of time. Before using, remove fat that has hardened on surface of broth.
PREPARATION:
- Melt margarine in large nonstick skillet over medium heat. Add mushrooms and onion; cook and stir about 3 minutes or until onion is softened. Add chicken; cook until browned, turning once to brown both sides. Add chicken broth and pepper; reduce heat to low. Simmer, covered, 15 minutes.
- Combine wine and cornstarch in small cup until smooth. Add cornstarch mixture and grapes to chicken mixture in skillet; cook and stir over medium-high heat until mixture boils and thickens. Cook and stir 1 minute more.
Note
Serve this dish over rice or noodles, if desired.
This recipe appears in:
French
NUTRITIONAL INFORMATION:
Serving Size:
1/4 of total recipe (without rice or noodles)
Fiber
1 g
Carbohydrate
19 g
Cholesterol
72 mg
Saturated Fat
1 g
Total Fat
4 g
Calories from Fat
14 %
Calories
229
Protein
29 g
Sodium
159 mg
DIETARY EXCHANGE:
Meat
3
Vegetable
1
Fruit
1
