Mix
together flour, salt, pepper and paprika. Coat chicken with
flour mixture. Spray non-stick skillet with vegetable spray,
heat to medium and add olive oil. Brown chicken pieces in
oil. Remove chicken and keep warm. Add onions, pepper, carrots,
mushrooms, and garlic and sauté until crisp tender. Add tomatoes,
bay leaf, and wine and browned chicken pieces. Cover and simmer
until chicken is done (no pink showing at bone).
Nutritional
Information -
Serving
Size: 1
½ pieces of chicken and about ½ -¾ cups of sauce
Number of Servings: 4
Exchange: 1
carbohydrate, 3 ½ meat, and 1 vegetable
Calories:
297
Fat:
11
g
Carbohydrate:
17
g
Cholesterol:
85 mg
Fiber:
3
g
Sodium:
538 mg*
Protein:
30
g
*
Sodium can be reduced by using low sodium tomatoes or fresh
tomatoes, and using salt substitute instead of table salt.
Check with your physician about using salt substitutes.
