Tuscan Chicken Tenders

By Tonya_Speed

NUTRITION per serving: 241 Calories; 8g Fat; 34g Protein; 4g Carbohydrate; 1g Dietary Fiber; 90mg Cholesterol; 253mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. Points: 5

Ingredients

• 1 tablespoon olive oil
• 20 ounces boneless skinless chicken breast tenders
• Pepper, to taste
• 4 cloves garlic, pressed
• 1 teaspoon dried rosemary, crushed
• 1 cup chopped tomato
• 1/4 cup red wine (or use red grape juice with a splash of cider vinegar)
• 1/2 cup low sodium chicken broth
• 1 tablespoon butter

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Heat the olive oil in a skillet over medium-high heat; add chicken tenders; pepper to taste and brown for about 5 minutes per side, depending on thickness. Remove from skillet and keep warm. To the same skillet, add garlic, rosemary, tomato, wine (or juice/vinegar) and broth. Bring to a boil and, using a wire whisk, scrape up all of the browned bits from the bottom of the pan. Let the sauce reduce then remove from heat and add the butter. When the butter is melted and incorporated into the sauce, return the chicken to the skillet and thoroughly coat with the sauce. Serve the chicken with sauce ladled over the top.

SERVING SUGGESTION: Steamed red skinned potatoes and steamed asparagus.