Makes 4 Servings
1 Serving = @9 PointsPlus™*
4 bone-in, skinless chicken breasts
1 tsp salt
1/2 tsp fresh-ground black pepper
1 TBSP light butter
1 onion, chopped
3/4 pound mushrooms, sliced
2 cloves garlic, minced
1 1/2 tsp all-purpose flour
6 TBSP dry vermouth or white cooking wine
2/3 cup low-sodium chicken broth
1 cup canned diced tomatoes, drained
1/2 cup crushed tomatoes
1/4 tsp dried thyme
In a large, deep frying pan (I used my electric skillet), heat the olive oil over medium high heat. Season the chicken with 1/4 tsp of the salt & pepper and add to the pan. Cook until browned. Remove from the pan and pour off all but @1 TBSP fat/drippings from the pan.
Add the flour and stir for 30 seconds. Stir in the vermouth (or wine); simmer. Stir in the chicken broth, tomatoes and thyme. Add the chicken and any juice that has accumulated on the plate. Reduce the heat to medium low, cover and simmer @10 more minutes.
*The PointsPlus™ values I'm showing are approximate.....will depend on the size/weight of the chicken.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***