A Mellow Chicken and Vegetable Dish That's Truly Easy on the Eye

"This is a recipe I developed for my husband who from time to time has digestion problems," Suzanne Carr writes.

"It is very low in fat, easy on the digestion and smells heavenly while simmering in wine and juices. The dish is excellent with boiled parsley potatoes and steamed broccoli and cauliflower. All together, this makes a very colorful meal with lots of eye appeal, which is so important when you are working with lower calories."


4 whole chicken breasts, halved and boned

1 tablespoon butter or low-calorie margarine

3 cloves garlic, crushed

2 large leeks, sliced in thin rings

1 small onion, sliced in thin rings

4 large tomatoes, sliced thickly

1 pound mushrooms, quartered

5 tablespoons white Zinfandel wine

Crushed dried basil

Minced parsley

Salt substitute or salt

Freshly ground pepper

Remove skin from chicken. Melt butter in large skillet. Saute garlic, leeks, onion, tomatoes and mushrooms until tender. Push vegetables to 1 side of skillet. Add chicken and brown on 1 side, then flip over. (Or remove vegetables and brown chicken in small amount of butter in skillet.)

Spoon vegetables over chicken and add wine. Season to taste with basil, parsley, salt and pepper. Simmer over low heat, uncovered, basting frequently with vegetable mixture until chicken is tender and sauce is of desired consistency. Adjust salt and pepper to taste. Makes 8 servings.


Long Beach

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