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Ingredients: 2 Whole skinless & boneless Freshly ground pepper to chicken breasts, about -taste 1/2 1 small Onion, about 3 oz., chopped -tsp. dried 1 Centiliter(s) Garlic, finely chopped 1 ts Unsalted butter 1/2 Pound(s) Fresh mushrooms, sliced Fresh rosemary sprigs for 1/3 Cup(s) Balsamic vinegar -garnish 1/2 Cup(s) JUDI M. PHELPS (BNVX05A) 1/4 ts Ground ginger Directions: Almost every French bistro serves a version of this homey dish. Our recipe uses balsamic vinegar and fresh rosemary for a wonderfully simple and slightly Italian variation. Serve with steamed or boiled potatoes and a salad of baby lettuce. Remove all visible fat from chicken. Spray a large nonstick skillet with cooking spray. Brown chicken breasts over medium-high heat for 3 minutes per side. Transfer chicken to a plate. Add onion, garlic, and mushrooms to same skillet. Reduce heat to low and saute until onion is translucent but not browned, about 3 minutes. Add vinegar, wine, pepper, salt, and rosemary. Bring mixture to a simmer. Return chicken pieces to skillet.Cover and simmer until chicken breasts are cooked through, about 20 minutes. Transfer chicken to a heated serving platter. Cook sauce over high heat until reduced to about 1/2 cup. Remove from heat and whisk in butter. Pour sauce over chicken; garnish with rosemary sprigs. Comments: Makes 4 servings. PER SERVING: calories - 200, protein - 28 g, carbohydrate - 11 g, fat - 4 g, calories from fat - 18%, dietary fiber - 1 g, cholesterol - 74 mg, sodium 337 mg, potassium - 452 mg. JOSLIN EXCHANGES: 3 low-fat meat and 2 vegetables.
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