DIABETIC HONEY-DIJON CHICKEN
Yield: 4 servings
Source: The Complete Diabetes Prevention Plan
via The Diabetic Gourmet Daily Recipe Mailer
INGREDIENTS
3/4 teaspoon fines herbes or herbes de Provence
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound chicken tenders or 1 pound boneless skinless chicken breast, cut
into 8 equal pieces and pounded 1/2-inch thick
1 tablespoon extra virgin olive oil
3 tablespoons thinly sliced scallions or finely chopped parsley
Sauce Ingredients:
1/4 cup plus 2 tablespoons chicken broth
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
DIRECTIONS
Combine the herbs, garlic powder, salt and pepper and sprinkle some of
the mixture over both sides of the chicken pieces.
Coat a large nonstick skillet with the olive oil and preheat over
medium-high heat.
Add the chicken and cook for 2 minutes on each side, until nicely browned.
Cover the skillet and reduce the heat to medium.
Cook for about 3 minutes, turning once, until the chicken is cooked
through.
Remove the chicken from the skillet and set aside to keep warm.
Combine the sauce ingredients in a small bowl and stir to mix.
Add the sauce to the skillet and bring the mixture to a boil over
medium-high heat.
Cook for a minute or 2, stirring frequently, until reduced by half.
To serve, place 2 chicken pieces on each of 4 serving plates, drizzle
with some of the sauce, and top with a sprinkling of scallions or parsley.
Serve hot.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 198, Carbohydrate: 6 g, Cholesterol: 66 mg,
Fat: 5.1 g, Saturated Fat: 0.9 g, Fiber: 0.2 g,
Protein: 26 g, Sodium: 367 mg, Calcium: 22 mg
Diabetic Exchanges: 3 Very Lean Meat, 1/3 Other Carbohydrate, 1/2 Fat
