| Ingredients: |
 NOTE:
Nutrition
Facts are calculated without rice |
|
|
 |
1.5
lbs. chicken pieces, skin removed |
|
|
|
1/4
teaspoon ground pepper |
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|
1/4
cup fresh parsley, chopped |
|
1
tablespoon fresh oregano (or 1 teaspoon dried and crushed) |
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3/4
cup low sodium chicken broth |
|
1
medium, sweet green pepper, cut into strips |
|
1
medium, sweet red pepper, cut into strips |
|
Cooked white
rice
|
| Directions: |
| |
| 1. |
Sprinkle
chicken with salt and pepper. |
| 2. |
Lightly
coat a nonstick skillet with cooking spray. |
| 3. |
Cook chicken
over medium heat until light brown (about 15 minutes), turning once. Reduce heat. |
| 4. |
Sprinkle
garlic, lemon, half of tomato, onion, parsley and oregano over chicken pieces
in skillet. |
| 5. |
Add wine
and broth. |
| 6. |
Cover and
simmer for 15 minutes. |
| 7. |
Add remaining
tomato and sweet peppers, cover and continue to simmer for 7-10 minutes or until
chicken is tender and cooked through. |
| 8. |
Serve with
cooked rice. |
