Italian Chicken is not where the chicken was born. Rather it is skinless boneless chicken breasts seasoned and flavored with some of Italian food’s best loved ingredients and served over hot couscous.

Italian Chicken Prep Time: 15 min
Cook Time: 20 min
Ready In: 35 min

Servings: 4

4 medium skinless, boneless Chicken Breast halves
2 tbsp Olive Oil
1 large Onion, halved and thinly sliced
2 small cloves Garlic, minced
3 large Tomatoes, coarsely chopped
¼ cup Greek Black Olives or ripe olives, pitted and sliced
1 tbsp Capers, drained
¼ tsp Salt
1/8 tsp fresh Ground Black Pepper
¼ cup Dry Red Wine or reduced-sodium Chicken Broth
2 tsp Cornstarch
¼ cup snipped Fresh Basil
2 cup hot cooked Couscous

Rinse chicken; pat dry. In a large skillet heat 1 tablespoon of the olive oil over medium-high heat. Add chicken; cook for 4 to 5 minutes on each side or until chicken is tender and no longer pink. Remove from pan and keep warm.
For sauce, add the remaining olive oil, onion, and garlic to hot skillet. Cook and stir for 2 minutes. Add the tomatoes, olives, capers, salt, and pepper to skillet. Bring to boiling; reduce heat. Simmer, covered for 3 minutes. Stir together the wine or broth and cornstarch. Add to the skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
Stir in basil. Pour sauce over chicken. Serve with couscous.

Tips & Notes
Dry wines are used in cooking to enhance and complement red meat, fish and poultry. Dry wines – particularly dry white wines – also are used when cooking vegetables such as asparagus and mushrooms. Dry red and white wines are often used in reductions, braising, marinating and deglazing. Additionally, wines with dry characteristics are used to form the base for a variety of sauces.

Nutritional Information Per Serving
Calories: 319
Total Fat: 8g
Saturated Fat: 2g
Cholesterol: 59mg
Sodium: 289mg
Total Carbohydrates: 32g
Dietary Fiber: 7g
Protein: 27g


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Filed under: Recipes for Diabetics

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