Serves: 6 (1 Serving: 1-1/4
Source: "Gourmet Inspirations" by Patti Lynch
2 teaspoons oil
6 single chicken breasts (24 oz. raw weight) skinned, boned, washed, sliced
in 1/2 inch strips
2-3 cloves garlic, minced
1/2 cup onion, chopped
1/4 cup peach or apricot chutney (fruit sweetened)
1/2 teaspoon thyme
1/2 teaspoon each curry powder, cinnamon, nutmeg and cloves
1/4 teaspoon dry mustard
1-1/2 cup low sodium chicken broth
3 Tablespoons dry white wine
2 teaspoons coconut flavoring
1. In large skillet, heat oil to medium high, and saute chicken pieces
until brown. Remove chicken, set aside.
2. Saute garlic and onion in skillet until soft, and golden.
3. Stir in chutney and spices and cook 1 minute. Add broth and wine, and
heat through, stirring constantly. Return chicken to sauce, reduce heat,
and simmer 15 minutes. Stir in coconut flavoring. Serve over hot rice.
Nutritional Information Per
Calories: 160; Fat: 6 grams; Carbohydrates: 6 grams; Protein: 19 grams;
Sodium: 44 mg; Cholesterol: 52 mg
Exchanges: 3 Low-fat Meat and 1/3 Fruit