Lite Chicken Marengo

Name: Lite Chicken Marengo
Ingredients: 1 Tbsp. olive oil; 4 boneless chicken breast halves, skin removed; 1 Tbsp. all-purpose flour; 1/2 tsp. dried basil leaves; 1/4 tsp. garlic powder; 1/2 tsp. pepper; 1/2 c. dry white wine or chicken broth; 2 Tbsp. tomato paste; 2 (14.5 oz. or 16 oz.) cans regular or Italian whole tomatoes, well drained and cut up; 1/2 c. coarsely chopped green pepper; 1 medium onion, cut into wedges; 1/4 c. halved or sliced pitted ripe olives

12 ingredients

16 steps

Ingredients

1 Tbsp. olive oil
4 boneless chicken breast halves, skin removed
1 Tbsp. all-purpose flour
1/2 tsp. dried basil leaves
1/4 tsp. garlic powder
1/2 tsp. pepper
1/2 c. dry white wine or chicken broth
2 Tbsp. tomato paste
2 (14.5 oz. or 16 oz.) cans regular or Italian whole tomatoes, well drained and cut up
1/2 c. coarsely chopped green pepper
1 medium onion, cut into wedges
1/4 c. halved or sliced pitted ripe olives

Directions

1

Heat large nonstick skillet over medium-high heat until hot. Add oil; heat until it ripples.
2

Add chicken breasts; brown on all sides.
3

In medium bowl, combine flour, basil, garlic, pepper, wine and tomato paste; blend until smooth.
4

Stir in tomatoes.
5

Move chicken to side of skillet; add tomato mixture.
6

Place chicken in tomato mixture, skin side up.
7

Bring to a boil.
8

Reduce heat to medium-low; cover and simmer 10 minutes.
9

Stir occasionally.
10

Turn chicken over; stir in pepper and onion.
11

Cover; cook an additional 8 to 10 minutes or until chicken is fork-tender.
12

Stir occasionally.
13

Stir in olives.
14

Makes 4 servings.
15

Serve over buttered noodles.
16

One serving contains 260 calories and 8 g. fat.