Chicken Scampi - 3g Carbs
Yield: 4 servings
From: Diabetes Cookbook for Dummies
1/4 tsp pepper
2 cloves garlic, minced, divided
1/4 tsp salt
2 Tbsp roughly chopped fresh oregano
1/4 cup roughly chopped fresh parsley
3 Tbsp lemon juice
1/4 cup white wine, divided
5 skinless, boneless chicken breast halves,
4 oz each, cut into 1-inch strips
1 Tbsp olive oil
1/4 cup chicken stock
1 Tbsp butter
1/2 cup Roma tomatoes, diced
Salt and pepper to taste
3 Tbsp grated Parmesan cheese
Combine the pepper, half the garlic, the salt, oregano, parsley,
lemon juice, and half of the wine in a resealable plastic bag.
Add the chicken. Mix gently to coat the chicken with the marinade.
Marinate in the refrigerator for several hours (overnight is best).
When ready to cook the chicken, preheat the broiler, on low if
your range has this setting. Remove the chicken from the marinade
(save the remaining marinade) and place in a shallow pan.
Broil 8 inches from the heat, turning once, until the
chicken is no longer pink inside (about 15 minutes).
While the chicken is broiling, heat the olive oil in a saute pan.
Saute the remaining garlic, until fragrant, but not browned.
Add the remaining white wine to the saute pan and scrape to remove
any bits on the pan. Add the remaining marinade and chicken stock.
Bring to a boil. Reduce the sauce by half. Stir in the butter and
tomatoes. Season with salt and pepper, as needed. Pour the sauce
over the chicken. Top with the Parmesan cheese.
Nutritional Information Per Serving (1/4 of recipe):
241 Calories, 11g Fat, 89mg Cholesterol, 496mg Sodium, 3g Carbs,
31g Protein
Diabetic Exchanges: 4 Very Lean Meat, 1/2 Medium-Fat meat, 2 Fat