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.
