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Diabetic, Low-Fat Armenian Chicken

From; "Deliciously Healthy Favorite Foods Cookbook"

1 small onion, chopped
1/2 cup dry sherry
1 cup each: tomato juice and water
2 packages (1 teaspoon each) chicken bouillon granules
1 teaspoon paprika
1/8 teaspoon freshly ground pepper
1 large clove garlic, minced
1-1/2 pounds boneless, skinless chicken breasts
2 tablespoons cornstarch, dissolved in 1/2 cup water

1. Mix onion, sherry, tomato juice, water, chicken bouillon granules,
paprika, pepper, and garlic in a large, heavy oven-proof skillet.2. Bake
uncovered in a preheated 400 degree F oven, turning once, for

35 minutes. Remove chicken to a warm serving platter. Cook on a
stovetop burner, stirring constantly, over medium heat, until
thickened. Add more water if sauce is too thick.3. Pour sauce over chicken.
Makes 6 servings.
Calories…167….Fat…1.6g…Carbs…2.3g…Sodium…514mg…Fiber..0.3g
Exchanges: 2 Lean Meat, 1/2 vegetable. Add 1 Fat exchange to
meal plan.Jenn in Middle MissouriMom to Sam age 12 developmental delays, Siezure
disorder, Bipolar, possible Autism undiagnosed Also Mom to Tiny aka Jamie or
James age 10 ADHD

This entry was posted on Wednesday, March 23rd, 2005 at 10:43 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “Diabetic, Low-Fat Armenian Chicken”

  1. Jimmie Cristin Says:
    January 19th, 2006 at 5:36 pm

    1 small onion, chopped
    1/2 cup dry sherry
    1 cup each: tomato juice and water
    2 packages (1 teaspoon each) chicken bouillon granules
    1 teaspoon paprika
    1/8 teaspoon freshly ground pepper
    1 large clove garlic, minced
    1-1/2 pounds boneless, skinless chicken breasts
    2 tablespoons cornstarch, dissolved in 1/2 cup water

    1. Mix onion, sherry, tomato juice, water, chicken bouillon granules, paprika,
    pepper, and garlic in a large, heavy oven-proof
    skillet.2. Bake uncovered in a preheated 400 degree F oven, turning once, for 35
    minutes. Remove chicken to a warm serving platter. Cook on a
    stovetop burner, stirring constantly, over medium heat, until thickened. Add

    more water if sauce is too thick.3. Pour sauce over chicken.
    Makes 6
    servings.Calories…167….Fat…1.6g…Carbs…2.3g…Sodium…514mg…Fiber..0\
    .3g Exchanges: 2 Lean Meat, 1/2 vegetable. Add 1 Fat exchange to
    meal plan.Jenn in Middle MissouriMom to Sam age 12 developmental delays, Siezure
    disorder, Bipolar, possible Autism undiagnosed Also Mom to Tiny age 11 ADHD

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