Caribbean Chicken

(makes 6 servings)

Ingredients:

• 2 tsp. olive oil
  
• 6 single chicken breasts (about 24 oz. raw weight),
  skinned, boned, washed, sliced in ½" strips
  
• 3 cloves garlic, minced
  
• ½ cup chopped onion
  
• ¼ cup peach chutney (or apricot)
  
• ½ tsp. thyme
  
• ½ tsp. each curry powder, cinnamon, nutmeg, cloves
  
• ¼ tsp. dry mustard
  
• 1½ cup low sodium chicken broth
  
• 3 Tbsp. dry white wine
  
• 2 tsp. coconut flavoring
  

Preparation:

• Heat oil in large-size skillet over medium high then saute chicken pieces until brown. Remove chicken, set aside.
  
• In large-size skillet, saute garlic and onion until soft and golden. Stir in chutney and spices and cook one minute.
  
• Add broth and wine, and heat through, stirring constantly. Return chicken to sauce, reduce heat, and simmer 15 minutes. Stir in coconut flavoring. Serve over hot rice.
  

Make 6 Servings:

Diabetic Recipes Amount Per Serving: 160 Calories, 19 g Protein, 6 g carbohydrates, 6 g fat, 44 mg sodium
Diabetic Exchanges: 3 low-fat meat; ⅓ fruit