Chicken Veneto

By Tonya_Speed

NUTRITION per serving: 205 Calories; 5g Fat; 28g Protein; 7g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 125mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat. Points: 4

Ingredients

• 1 tablespoon olive oil
• 4 (4-oz.) boneless skinless chicken breast halves
• 1/2 cup chopped onion
• 1 medium stalk celery, chopped
• 1/2 cup dry white wine (or use white grape juice with a splash of cider vinegar)
• 2 large tomatoes peeled, seeded and chopped
• 1/4 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1/4 pound sliced fresh mushrooms

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Heat the oil in a large skillet over medium-high heat; add chicken and cook briefly on each side (you’re just browning it at this point, not cooking it all the way through). Add onion and celery; cook for 1 to 2 minutes. Stir in wine (or juice/vinegar), chopped tomatoes, oregano, salt and pepper; bring to a boil then reduce heat, cover and simmer gently for 15 minutes. Add balsamic vinegar and mushrooms and simmer for another 5 to 10 minutes or until chicken is cooked through.

SERVING SUGGESTION: Steamed red skin potatoes and steamed asparagus.
GLUTEN FREE: Make sure wine and vinegar are gluten free.