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
Ingredients
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
Directions
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
No comments:
Post a Comment