Chicken with Green Olive Wine Sauce
Creamy Kale Polenta
Ingredients
- 2 Tbsp all-purpose flour
- 2 Tbsp finely shredded Parmesan cheese
- 1 lb boneless, skinless chicken breasts, cut in half lengthwise
- ¼ tsp pepper
- 1½ Tbsp olive oil
- ¼ cup coarsely chopped pitted green olives
- 1½ Tbsp drained capers
- 6 Tbsp white wine
- 6 Tbsp low sodium chicken broth
Instructions
- Combine flour and cheese in a shallow bowl. Sprinkle chicken with pepper; dredge in flour mixture, pressing gently to adhere.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side; remove from skillet.
- Reduce heat to medium. Add olives and capers to skillet; cook 1 minute. Add wine; cook 2 minutes, scraping skillet to loosen browned bits.
- Add broth and chicken. Simmer 5 minutes or until sauce is thickened and chicken is done.
Side Dish Ingredients
- 2 cups low sodium chicken broth
- ½ cup instant polenta
- ¼ tsp salt
- ¼ tsp pepper
- ½ (5-oz) pkg baby kale
- 1 Tbsp light butter with canola oil
Side Dish Instructions
- Bring broth to a boil in a small saucepan over medium heat; gradually whisk in polenta, salt, and pepper. Reduce heat to low; simmer 5 minutes, stirring occasionally.
- Add kale and butter; stir until kale wilts and butter melts.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
308
|
128
|
436
|
| Fat (g) | 14 | 2 | 16 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 36 | 4 | 40 |
| Carb (g) | 5 | 22 | 27 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 420 | 297 | 717 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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