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Recipe Category: Chicken
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Low Fat Chicken Breasts With Currants And Rosemary Sauce Recipe
Ingredients
- 4 boneless skinless chicken breast halves, about 1 1/4 pounds
- 1/4 cup all-purpose white flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- ***SAUCE***
- 1/2 cup chopped onions
- 1 teaspoon sugar
- 3/4 cup fat-free chicken broth
- 1/4 cup dried currents
- 1 1/2 teaspoons chopped fresh rosemary
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon cornstarch
Method
- To flour and cook chicken breasts, follow Basic Recipe.
- Reduce heat to medium-low.
- Add onions and sugar to the skillet and cook, stirring, about 2 minutes, or until they are begin to color.
- Add chicken broth, currants and rosemary to the skillet.
- In a small bowl, stir together vinegar and cornstarch.
- Stir mixture into the sauce and bring to a simmer.
- Cook about 2 minutes, or until thickened and slightly reduced.
- Spoon over the chicken breasts.
- Per serving: About 214 calories, 23g protein, 16g carbohydrate, 6g fat, 25% calories from fat, 57mg cholesterol, 664mg sodium, 1g fiber
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