About

Make this for: Dinner

Category: Poultry

This Recipe Makes: 4 Serving(s)

Summary

Skinless boneless chicken breasts seasoned and flavored with Italians best tastes and served over hot couscous.

What you'll need

• 4 med skinless, boneless chicken breast halves
• 2 tbsp. olive oil
• 1 large onion, halved and thinly sliced
• 2 small cloves garlic, minced
• 3 large tomatoes, coarsely chopped
• 1/4 cup Greek black olives or ripe olives, pitted and sliced
• 1 tbsp. capers, drained
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/4 cup dry red wine or reduced-sodium chicken broth
• 2 tsp. cornstarch
• 1/4 cup snipped fresh basil
• 2 cup hot cooked couscous

Instructions

• Step 1
  Rinse chicken; pat dry. In a large skillet heat 1 tablespoon of the olive oil over medium-high heat. Add chicken; cook for 4 to 5 minutes on each side or until chicken is tender and no longer pink. Remove from pan and keep warm.
• Step 2
  For sauce, add the remaining olive oil, onion, and garlic to hot skillet. Cook and stir for 2 minutes. Add the tomatoes, olives, capers, salt, and pepper to skillet. Bring to boiling; reduce heat. Simmer, covered for 3 minutes. Stir together the wine or broth and cornstarch; add to the skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
• Step 3
  Stir in basil. Pour sauce over chicken. Serve with couscous.

Diabetic Exchanges

• Starch: 1 1/2
• Non-Starchy Vegetables: 2
• Meats & Meat Substitutes: 3