Monday, March 7, 2016

Saucy Chicken

D was helping me look for something, and we came across this recipe card that I had gotten a "few" years ago in my first or second attempt at working the Weight Watchers' Winning Points Program. Yes, we found it in a bedroom table drawer.  Who knows how it got there.

Photo by ALB

I remembered making it when I was single, and liking it. D vaguely remembered it.  D said it looked pretty easy, and agreed we should try it again.

It was pretty easy, and quick.  For what it was, it did have a lot of flavor.  We'd have again.  We had with Artichoke and Tomato Pasta which was the recipe on the other side of the card.

Saucy Chicken

Photo by ALB

From Weight Watchers

Serves: 4
Winning Points (per serving): 4

2 cups chicken broth, divided
1/4 cup seasoned flour (flour mixed with a dash of salt and pepper)
4 - 4 oz skinless, boneless chicken breasts
1- 16 oz. can stewed tomatoes (used diced Italian blend)
4 scallions, chopped

Pour 1/2 of the broth into wide bowl; place flour mixture on plate. Dip each chicken breast in broth, then flour, turning to coat all sides.

Spray 10- or 12-inch nonstick skillet with nonstick cooking spray; cook chicken over medium heat, turning once, until browned on both sides. Remove chicken from skillet, set aside.

Add any remaining flour to skillet; cook, stirring constantly until browned. Slowly stir in 1/4 cup of the broth; cook until thickened. Gradually stir in remaining broth; cook, stirring constantly until slightly thickened.

Add tomatoes and scallions to skillet; bring to boil. Reduce heat to low; return chicken to skillet and simmer until cooked through, about 10 minutes.

Nutritional Information
Calories: 182; Fat: 3.4g; Fiber: .21g

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