Recipe: Chicken Vesuvio

Hi Jan:-) I found this recipe for you at The American Diabetes web site. It is from Healthy Calendar Diabetic Cooking. "This remarkable book provides the perfect combination of easy and elegant recipes so you have the widest range of choices for making quick, tasty meals every day. Healthy Calendar Diabetic Cooking was written by a winning chef-dietitian team, bringing you truly delicious food with clear, easy-to-follow instructions. Included are daily menus and complete shopping lists for every week--and recipes to celebrate the foods that make each season of the year special. You couldn't ask for a better companion in the kitchen." Sounds like a winner??!?

Chicken Vesuvio

"You can easily double this recipe when company's coming."
Number of Servings: 3
Serving Size: 1 chicken breast with 6 potato wedges

3 bone-in chicken breast halves, skin on
all-purpose flour 1/4 cup
olive oil 1 Tbsp
3 medium russet potatoes, each peeled and cut into 6 wedges
3 garlic cloves, minced
14.5-ounce can fat-free, reduced-sodium chicken broth
lemon juice 2 tsp
white wine 1/4 cup
dried oregano 1 tsp
dried rosemary 1 tsp
frozen peas 1/2 cup
salt (optional) 1/2 tsp
ground black pepper 1/4 tsp

1 Preheat oven to 400 degrees. Remove all excess fat from chicken, leaving the skin on. Dredge the skin side of the chicken in flour and set aside.
2 Add oil to a large nonstick skillet over high heat. Place chicken flour side down in skillet to brown (about 5-6 minutes). Remove chicken from pan and set aside.
3 Microwave potato wedges in a medium bowl for 8 minutes on high.
4 In the same skillet, reduce heat to medium and add the garlic for 30 seconds. Add chicken broth, lemon juice, and wine and cook until liquid is reduced by half. Add the herbs and cook for 1 more minute.
5 Place the chicken skin side up in a medium metal baking pan. Add the chicken broth mixture to the pan, making sure to avoid pouring broth over the top of the chicken. (The liquid should not cover the browned skin).
6 Add the potato wedges to the liquid. Bake in oven for 30 minutes.
7 Take out of oven. Remove potatoes and chicken from pan. Sprinkle with salt and pepper. Pour liquid into the skillet and bring to a boil and reduce by half.
8 Add the frozen peas to the liquid and immediately remove from heat.
9 Serve each breast with 6 potato wedges and 1/2 cup of the broth and peas.

Exchanges Per Serving
3 Starch
1/2 Fat
3 Lean Meat

Nutrition Information
Amount per serving
Calories 433
Calories From Fat 113
Total Fat 13 g
Saturated Fat 3 g
Cholestrol 83 mg
Sodium 434 mg
Total Carbohydrate 41 g
Dietary Fiber 5 g
Sugars 5 g
Protein 36 g