Dijon Sautéed Chicken - 11g Carbs, 3g Fiber
From www.calolive.org Diabetic Info
4 (5 oz each) Boneless, skinless chicken breasts, pounded thin
Kosher salt and coarsely ground black pepper to taste (optional)
1 Tbsp All purpose flour
2 Tbsp Olive oil
1 (8 oz) pkg Frozen artichoke hearts
1/2 cup White wine
1/2 cup Low sodium chicken broth
2 Tbsp Stone ground Dijon mustard
2 Tbsp Chopped tarragon
1 cup California Ripe Olives, halved
Season chicken breasts with salt and pepper to taste, then sprinkle
with flour.
Heat 1 tablespoon of oil in a large high-sided sauté pan over
medium-high heat. Place chicken breasts in pan and cook for
3-4 minutes on each side until golden brown and cooked through.
Transfer to a clean plate and set aside.
Pour remaining oil into pan and heat. Carefully, add artichokes
and cook over medium heat for 2-3 minutes, stirring occasionally
until golden. Whisk in wine, chicken broth, mustard and tarragon.
Pour in California Ripe Olives and return chicken to pan. Cook
until heated through. Serve immediately.
Serves 4
Nutritional per Serving:
318 Calories, 12g Fat, 85mg Cholesterol, 622mg Sodium, 11g Carbs,
37g Protein, 35% Calories from fat, 3g Fiber, 2g Sat fat
Dietary Exchanges: 1 Starch, 4 Meat