Recipe by mickeydownunder
ALWAYS inspired by what I find on the Internet, TRUE! LOVE the EASE and simplicity too! HEALTHY, nutritious, simple as can be! This "inspired" (and slighly changed) DIABETIC FOR DUMMIES COOKBOOK RECIPE by ALAN RUBIN is a DEFINATE keeper for ME!!! NOTE: To make the strips easier to do, I cut the chicken breast square to start too! One inch strips, than between baking paper, lightly pounded away, HOPING this recipe WILL make your day! Used FRESH herbs as does make a difference too! :) Original recipe says to place under broiler for 8 minutes; when pounded thin, can fry in heated pan (no oil) for 30 seconds each side until light brown, saving HEAPS of time too! PREP time does NOT include marinading overnight :) NOTE: I used chicken breasts cut into 1 inch strips about 4 ounces each NOTE: I added some spinach at the end until it wilted for extra colour and serve of veggie too :) WHOO HOO!!
Top Review by breezermom
This is a delicious chicken dish! I cut my chicken into 1 inch pieces, so I marinated a little less....just 4 hours. The diced up chicken really absorbed the flavors of the marinade. I only used 1 large boneless, skinless chicken breast, and halved the sauce. I could still have used more sauce, but I like things saucy! I used shaved parm....should have used grated so it could melt into the dish. Made for Best of 2011 tag on the recommendation of loof!
- 1⁄4 teaspoon pepper
- 2 minced garlic cloves
- 1⁄4 teaspoon salt
- 2 tablespoons oregano
- 1⁄4 cup parsley
- 3 tablespoons lemon juice
- 1⁄4 cup white wine, divided
- 5 skinless chicken breast halves
- 1 tablespoon olive oil
- 1⁄4 cup chicken stock
- 1 tablespoon butter
- 1⁄2 cup roma tomato, diced
- salt and pepper
- 3 tablespoons fresh parmesan cheese
Directions See How It's Made
- Combine the pepper, half the garlic, the salt, oregano, parsley, lemon juice, and half of the wine in a resealable plastic bag.
- Add the chicken. Mix gently to coat the chicken with the marinade. Marinate in the refrigerator for several hours (overnight is best).
- HEAT frypan, cook chicken until lightly golden brown and cooked.
- HINT: Cook in small batches and keep warm until sauce is made.
- After chicken is cooked heat the olive oil in a saute pan. Saute the remaining garlic, until fragrant, but not browned.
- Add the remaining white wine to the saute pan and scrape to remove any bits on the pan. Add the remaining marinade and chicken stock. Bring to a boil.
- Reduce the sauce by half. Stir in the butter and tomatoes. Season with salt and pepper, as needed. Pour the sauce over the chicken. Top with the Parmesan cheese.