Chicken in Tomato Vinegar Sauce - 4 servings
Preparation: 15 min. Cooking: 40 min. Total: 55 min.
Low Sodium recipes contain less than 800 mg sodium
-
2 tbsp
Carlini olive oil
-
4
cloves garlic, chopped
-
3 cups
plum tomatoes, peeled and finely chopped
-
2 cups
chicken stock
-
1/3 cup
red wine vinegar
-
1
bay leaf, broken
-
1-1/2 lb
boneless chicken breast halves
-
1/4 tsp
rosemary, or 1 tsp fresh, chopped
-
2 tbsp
unsalted butter
-
2 tbsp
parsley, chopped
Heat half the oil in a heavy non-reactive saucepan over medium low heat. Sauté garlic 2 minutes. Add tomatoes, stock, vinegar and bay leaf. Increase heat to medium high. Bring to a boil. Reduce heat to low and simmer 25 minutes or until sauce has reduced slightly and thickened. Season chicken breasts with rosemary, and salt and pepper to taste. Heat remaining oil in a large heavy nonstick skillet over medium high heat. Sauté chicken 4-5 minutes per side or until cooked throughout. Transfer chicken to a platter and keep warm. Pour tomato sauce into same skillet and simmer, stirring with a wooden spoon to deglaze. Reduce heat to low. Stir in butter, parsley, salt and pepper to taste. Discard bay leaf. Serve sauce over chicken.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 410 Kcal |
23.4 g |
5.84 g |
41.7 g |
1.42 g |
3.22 g |
122 mg |
488 mg |
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Nutrients
| Calories |
410 Kcal |
|
| Fat |
23 g |
|
| Carbs |
5.8 g |
|
| Protein |
42 g |
|
| Fiber |
1.4 g |
|
| Sugar |
3.2 g |
|
|
Fats
| Fat |
23 g |
|
| Fat, Sat. |
7.6 g |
|
| Fat, Mono. |
11 g |
|
| Fat, Poly. |
3.3 g |
|
| Cholesterol |
120 mg |
|
|
Vitamins
| Choline |
110 mg |
20% |
| Niacin |
19 mg |
120% |
| Panto. Acid |
1.3 mg |
27% |
| Riboflavin |
0.22 mg |
17% |
| Thiamin |
0.14 mg |
11% |
| Vitamin A |
1300 IU |
45% |
| Vitamin B6 |
0.85 mg |
53% |
| Vitamin B12 |
0.54 mcg |
23% |
| Vitamin C |
17 mg |
19% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
2.1 mg |
14% |
| Vitamin K |
44 mcg |
37% |
|
Minerals
| Calcium |
45 mg |
4.5% |
| Copper |
0.2 mg |
23% |
| Fluoride |
77 mcg |
1900% |
| Iron |
2.2 mg |
28% |
| Magnesium |
50 mg |
12% |
| Manganese |
0.33 mg |
4.7% |
| Phosphorus |
340 mg |
49% |
| Potassium |
700 mg |
15% |
| Selenium |
32 mcg |
58% |
| Sodium |
490 mg |
33% |
| Zinc |
1.7 mg |
15% |
|
Dietary Exchanges
| Very Lean Meat |
7.0 |
| Vegetable |
1.0 |
| Fat |
2.5 |
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