From Paulette Vickery's Recipe Collection

WW: CHICKEN MARSOLLA

main dish, poultry

1 teaspoon olive oil
3/4 lb chicken breasts, in strips
4 each shallots, chopped
1 tablespoon flour
1/2 cup chicken broth
1/4 cup dry marsolla wine
1 cup green grapes, halved
1/4 cup minced parsley
1/4 teaspoon black pepper
4 cup hot cooked brown rice

Heat oil in a large nonstick skillet. Add chicken and cook, turning as needed, until lightly browned, 5-6 minutes. Transfer browned chicken to a plate. Spray the same skillet with Pam. Add shallots and cook, stirring as needed, until softened, about 5 minutes. Add flour, and cook stirring constantly, until flour coats shallots, about 1 minute. Gradually stir in broth and wine. Cook, stirring constantly, until mixture boils and thickens, about 2 minutes. Stir in chicken, grapes, parsley, and pepper, and bring to a boil. Reduce the heat and simmer covered, until cooked through, about 5 minutes. Serve the rice topped with the chicken mixture. Per serving: calories 396, total fat 5 G, saturated fat 1 G, cholesterol 50 MG, sodium 84 MG, carbohydrate 58 MG, fiber 4 G, protein 26 G, calcium 47 MG, points 8.

Yield: 4 servings




** **