Lite Chicken Marengo - cooking recipe

Ingredients

1 Tbsp. olive oil
4 boneless chicken breast halves, skin removed
1 Tbsp. all-purpose flour
1/2 tsp. dried basil leaves
1/4 tsp. garlic powder
1/2 tsp. pepper
1/2 c. dry white wine or chicken broth
2 Tbsp. tomato paste
2 (14.5 oz. or 16 oz.) cans regular or Italian whole tomatoes, well drained and cut up
1/2 c. coarsely chopped green pepper
1 medium onion, cut into wedges
1/4 c. halved or sliced pitted ripe olives

Preparation

Heat large nonstick skillet over medium-high heat until hot. Add oil; heat until it ripples.
Add chicken breasts; brown on all sides.
In medium bowl, combine flour, basil, garlic, pepper, wine and tomato paste; blend until smooth.
Stir in tomatoes.
Move chicken to side of skillet; add tomato mixture.
Place chicken in tomato mixture, skin side up.
Bring to a boil.
Reduce heat to medium-low; cover and simmer 10 minutes.
Stir occasionally.
Turn chicken over; stir in pepper and onion.
Cover; cook an additional 8 to 10 minutes or until chicken is fork-tender.
Stir occasionally.
Stir in olives.
Makes 4 servings.
Serve over buttered noodles.
One serving contains 260 calories and 8 g. fat.