Chicken in Olive-wine Sauce
n/a
Carb Health Recipes at http://www.E-clipse.com
Formatted for MC6: 06-25-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
2 slices bacon, cut 1" pieces
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary
= (or 1 tspn dried rosemary, crumbled)
4 boneless skinless chicken breast halves - (abt 1 1/4 lbs)
1/2 cup pimento-stuffed spanish olives
1/2 cup dry red wine
= (or chicken broth)
1 cup seasoned croutons
1 tablespoon chopped fresh parsley
Cook bacon, onion, garlic, and rosemary over medium-high heat about 8 minutes, stirring occasionally, until bacon is crisp.
Remove bacon with slotted spoon.  Set aside.
Add chicken to skillet.  Cook about 5 minutes, turning frequently, until chicken is browned.  Add olives, wine/broth, and bacon.
Cover and cook about 12 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Place chicken on serving platter; sprinkle with croutons and parsley.
This recipe yields 4 servings.
Calories: 270
Fat: 9g
Sodium: 620mg
Carbs: 9g
Fiber: 1g
Protein: 34g
ECC= 8g
Chicken, Main Dish, Poultry
Per Serving (excluding unknown items): 100 Calories; 3g Fat (38.5% calories from fat); 3g Protein; 10g Carbohydrate; 1g Dietary Fiber; 3mg
Cholesterol; 195mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.		   Chicken Legs Amandine
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-09-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
An easy French classic, this recipe also works well with turkey cutlets or trout fillets (just reduce the cooking time).
2 tablespoons vegetable oil
4 whole chicken legs
= (drumsticks and thighs attached)
Salt, to taste
Freshly-ground black pepper, to taste
1/4 cup almond slivers
1/2 cup dry white wine
1/4 cup water
3 garlic cloves, pressed
2 tablespoons butter
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
Heat oven to warm setting.  Heat oil in a large nonstick skillet over high heat.  Sprinkle chicken legs with salt and pepper.  Brown
chicken 3 to 4 minutes on each side.  Reduce heat to low, cover and cook 30 minutes, until chicken is cooked through.  Transfer
to a platter and place in oven.
Add almonds to skillet; cook 2 to 3 minutes, until golden.  Transfer to a plate with a slotted spoon.  Pour off fat from skillet.
Add wine, water and garlic to skillet.  Increase heat to high and cook, stirring occasionally, until mixture is reduced by half.
Remove from heat and stir in almonds, butter, parsley and lemon juice.  Spoon sauce over chicken.
This recipe yields 4 servings.
Carbohydrates: 3 grams
Net Carbs: 2 grams
Fiber: 1 grams
Protein: 31.5 grams
Fat: 32 grams
Calories: 452
Chicken, Main Dish, Poultry
Per Serving (excluding unknown items): 501 Calories; 38g Fat (70.4% calories from fat); 32g Protein; 3g Carbohydrate; 1g Dietary Fiber; 154mg
Cholesterol; 195mg Sodium.  Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat.


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