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Recipes  |
Diabetic Sweet and Spicy Caribbean Chicken
2 teaspoons oil 6 boneless, skinless chicken breasts sliced in 1/2" strips 3 minced cloves garlic 1/2 cup chopped onion 1/4 cup peach chutney 1/2 teaspoon Thyme Leaf 1/2 teaspoon Curry Powder Medium Heat 1/2 teaspoon Organic Saigon Cinnamon Powder 1/2 teaspoon Nutmeg Powder 1/2 teaspoon Ground Cloves 1/4 teaspoon dry Yellow Mustard Seed Powder 1-1/2 cups low sodium chicken broth 3 tablespoons dry white wine 2 teaspoons coconut flavoring Directions: 1. In a large skillet, heat oil to medium high, and saute chicken pieces until browned 2. Remove chicken and set aside 3. Saute garlic and onion in skillet until golden 4. Stir in chutney and spices and cook one minute 5. Add broth and wine while stirring constantly until heated through 6. Reduce temperature to simmer 7. Return chicken to sauce and simmer 15 minutes 8. Stir in coconut flavoring 9. Serve over hot rice Serves: 6 Calories: 159 Protein: 17g Sodium: 48mg Fat: 6g Carbohydrates: 8g |
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