Low Fat Chicken Breasts with Currants and Rosemary Sauce Recipe

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

1. To flour and cook chicken breasts, follow Basic Recipe.
2. Reduce heat to medium-low.
3. Add onions and sugar to the skillet and cook, stirring, about 2 minutes, or until they are begin to color.
4. Add chicken broth, currants and rosemary to the skillet.
5. In a small bowl, stir together vinegar and cornstarch.
6. Stir mixture into the sauce and bring to a simmer.
7. Cook about 2 minutes, or until thickened and slightly reduced.
8. Spoon over the chicken breasts.
9. 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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